Title: Identify beef quality and/or grade standards.
Course: Livestock Production Management (18301-II) > Section: Exploring Cattle Production

Identification should include

- wholesale/primal vs. retail cuts
- quality grades of beef (e.g., prime, choice, select, commercial, utility)
- specialty meats (e.g., certified angus beef, wagyu)
- yield grades (i.e., 1-5).

Teacher Resource: Meats Evaluation and Technology CDE, Virginia FFA

Process/Skill Questions:

- What is the purpose of grading?
- What purpose do specialty meats serve?
- Who grades meat?
- How can the safety of meat products be assured?