1. Introduction into Meat Science

2. Basic Terms Beef-Meat from cattle Pork-Meat from pigs
Veal-Under 3 months of age
Pork-Meat from pigs
Mutton-Mature sheep
Lamb-Young sheep
Chevon-Meat from mature goats
Cabrito-Meat from young goats

3. Grading Meat An optional process done by a USDA inspector
Quality Grade-Prediction of the taste of the meat when prepared. Based on the marbling of the meat and maturity of meat
Yield Grade-The expected yield of meat from a carcass

4. Quality Grades
Prime
Choice
Select
Standard

5. Quality Grade

6. Quality Grade

7. Factors Influencing Quality
Marbling
Evaluated between the 12th and 13th rib on a cow. Known as the ribeye
Maturity
As an animal matures the meat darkens and is no longer the bright cherry red that consumers want. The meat becomes less tender
A B C D E Maturity

8. Maturity

9. Quality Grades
Having an animal grade prime is expensive, most feedlot operators want their animals to grade choice
Prime Steak is usually avlaible in upscale resturants
Most is exported because Americans find the meat to be almost too greasy
Select is geared toward those who want lean beef for a healthier red meat

10. Yield Grade
Predicts the percentage of boneless, closely trimmed cuts from the ROUND, LOIN, RIB,and CHUCK
Meat graders assign a yield grade to a carcass by evaluating:
The amount of external fat;
The hot carcass weight;
The amount of kidney, pelvic, and heart fat; and
The area of the ribeye muscle.

11. Kobe Beef
Beef from a Japenese Wagyu cattle, extremely well marbled and considered a delicacy
Some Wagyu cattle are in the U.S. however the cattle originated from Japan where only 3,000 Wagyu cattle are killed per year

12. Cuts of Beef