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?