1. What are the guides to meat quality? (V-155)

1. What are the guides to meat quality? Government grades and manufacturer or retailer brands are guides to quality.

2. Is all beef required to have a government grade stamped on it? (V- 156)

2. Is all beef required to have a government grade stamped on it? No. Grading is voluntary except where local ordinances require it. Companies must pay extra to have meat graded.

3. Although there are federal grades for pork, ___________________. (V-157)

3. Although there are federal grades for pork, ___________________. They are not used in retail stores

4. The pork grades are used to _____________. (V-157)

4. The pork grades are used to _____________. Facilitate packer-producer marketing.

5. What are the USDA grades for beef? (V-157)

5. What are the USDA grades for beef? Prime Choice Select Standard Commercial Utility Cutter Canner

6. What are the USDA grades for veal? (V-157)

6. What are the USDA grades for veal? Prime Choice Good Standard Utility

7. What are the USDA grades for lamb? (V-157)

7. What are the USDA grades for lamb? Prime Choice Good Utility Cull (for mutton only)

8. What are the USDA grades for sow carcasses? (V-157)

8. What are the USDA grades for sow carcasses? US No. 1 US No. 2 US No. 3 US No. 4 Medium Cull

9. What are the USDA grades of young pork?. (V-157)

9. What are the USDA grades of young pork? US No. 1 US No. 2 US No. 3 US No. 4

10. What are the USDA grades for poultry? (V-157)

10. What are the USDA grades for poultry? Grade A Grade B Grade C

11. The grade of a particular cut of meat is determined by the __________ from which is was cut. (V-158)

11. The grade of a particular cut of meat is determined by the __________ from which is was cut. Grade of the carcass

12. The carcass’ ______ and ______ are major factors which determine is value and general acceptability. (V-158)

12. The carcass’ ______ and ______ are major factors which determine is value and general acceptability. Eating quality and yield

13. Grade _____ poultry is the only one you’re likely to see in retail stores. (V- 159)

13. Grade _____ poultry is the only one you’re likely to see in retail stores. A

14. Grade A poultry has no _____, no _______ missing and no _____ in the skin. (V-159)

14. Grade A poultry has no _____, no _______ missing and no _____ in the skin. Bruises, wing tips tears

15. Grade A poultry has more ____ than Grade B or C poultry and a good covering of ____ under the skin. (V-154)

15. Grade A poultry has more ____ than Grade B or C poultry and a good covering of ____ under the skin. Meat, fat

16. Quality refers to those characteristics associated with ______. (V-160)

16. Quality refers to those characteristics associated with ______. Palatability of lean

17. What factors are associated with lean palatability? (3). (V-160)

17. What factors are associated with lean palatability? (3). Tenderness Juiciness Flavor

18. Quality is judged by ___________, _____________ and the ___, ___ and ___ of the lean. (V-160)

18. Quality is judged by ___________, _____________ and the ___, ___ and ___ of the lean. Maturity of the carcass, Marbling the color, firmness and texture of the lean

19. Marbling is _________ within the lean. (V-160)

19. Marbling is _________ within the lean. flecks

20. _______ refers to the yield of lean meat in a carcass. (V-161)

20. _______ refers to the yield of lean meat in a carcass. Cutability

21. High cutability carcasses combine a minimum of ___ covering with very thick _____. (V-161)

21. High cutability carcasses combine a minimum of ___ covering with very thick _____. Fat muscling

22. The USDA cutability grades are numbered one to five with number one having the highest ratio of ___ to ___. (V-161)

22. The USDA cutability grades are numbered one to five with number one having the highest ratio of ___ to ___. Lean to fat

23. Most of the USDA graded beef in our supermarkets is _______ with some _________. (V-162)

23. Most of the USDA graded beef in our supermarkets is _______ with some _________. Choice Select

24. About ___% of the beef that is graded in the United States is Prime. (V-163)

24. About ___% of the beef that is graded in the United States is Prime. 2

25. Only a small percentage of Prime beef is sold at retail; the rest is sold to _______. (V-163)

25. Only a small percentage of Prime beef is sold at retail; the rest is sold to _______. restaurants

26. Most lower graded beef (Standard through canner) is used in _______ or in _______. (V-163)

26. Most lower graded beef (Standard through canner) is used in _______ or in _______. Ground beef processed meats

27.True/False: Guides to quality of beef used by government, packers and retailers are very similar. (V-164)

27.True/False: Guides to quality of beef used by government, packers and retailers are very similar. True

28.Most packers or retailers set _____ to _____ standards for the quality of the beef they identify with their private labels. The overall quality may be higher or lower than most government grades commonly found in the retail markets. (V-164)

28.Most packers or retailers set _____ to _____ standards for the quality of the beef they identify with their private labels. The overall quality may be higher or lower than most government grades commonly found in the retail markets. Moderate to high

29. What is the grade or quality of generic beef? (V-165)

29. What is the grade or quality of generic beef? Generic is a new term recently used to describe foods, including beef, that do not carry a brand or grade as a guide to quality. The quality may vary from market to market and from time to time, but must always conform to the USDA standards for wholesomeness

30. Generic beef must always conform to the USDA standards for ____. (V-165)

30. Generic beef must always conform to the USDA standards for ____. wholesomeness

31. What are the advantages/ disadvantages of generic beef? (V-166)

31. What are the advantages/ disadvantages of generic beef? Generic beef is considerably less expensive than top quality beef. It may be leaner, less tender and less flavorful. All cuts with the exception of the tenderloin may need to be cooked with moist heat to bring about tenderness.

32. The color of meat can be helpful when judging quality. Beef is _____ with ________ except when vacuum packaged. Then the meat looks _____. (V-167)

32. The color of meat can be helpful when judging quality. Beef is _____ with ________ except when vacuum packaged. Then the meat looks _____. Bright red, creamy white fat dark purple

33. The color of veal is _______. (V-167)

33. The color of veal is _______. Grayish pink

34. The color of pork is _____ to _____. (V-167)

34. The color of pork is _____ to _____. Grayish pink to delicate rose

35. Spring lamb that has been grass- fed tends to be ______ in color while lamb that has been grain fed may be a ________. (V-164)

35. Spring lamb that has been grass- fed tends to be ______ in color while lamb that has been grain fed may be a ________. Light pink darker pink

36. The names of the meat cuts frequently are related to the _____ and ____________. The bone structure is the same in all species and carries similar names. (V-168)

36. The names of the meat cuts frequently are related to the _____ and ____________. The bone structure is the same in all species and carries similar names. Bone shape, location on the carcass

37. _________ and ____ indicate the location on the carcass. Cuts from the _______ along the back bone are generally more tender than those from the shoulders, legs, breasts and flanks. (V-169)

37. _________ and ____ indicate the location on the carcass. Cuts from the _______ along the back bone are generally more tender than those from the shoulders, legs, breasts and flanks. Bone shape and cut middle section

38. The name on a label will include what three items? (V-170)

38. The name on a label will include what three items? The kind of meat: BEEF, PORK, LAMB or VEAL. The Primal (wholesale) cut The retail cut

39. Is uniform meat identity labeling required by law? (V-171)

39. Is uniform meat identity labeling required by law? No. This is a voluntary program called Uniform Retail Meat Industry Standards (URMIS).

40. The entire retail meat industry in _____ agreed to establish one specific name for each basic retail cut. (V-171)

40. The entire retail meat industry in _____ agreed to establish one specific name for each basic retail cut. 1973