1. Beef Carcass Quality Grading CDE Practice Based on the 2003 Georgia State Meats CDE
By: Jennie Simpson, Dr. Frank Flanders, and Tiffany Prather
Georgia Agricultural Education Curriculum Office
Georgia Department of Education
March 2003
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2. Instructions HELP Previous Next Carcass #1 Carcass #2 Carcass #3
The objective of this slide show is to practice placing carcasses for quality grading. Beef quality grading is based upon maturity and marbling in the ribeye area. All carcasses in competition will be A maturity, therefore simply choose the degree of marbling and select your answer. In the field the carcasses may not be A maturity however. Click on a carcass below to begin.
HELP
Carcass #1
Carcass #2
Carcass #3
Carcass #4

3. Beef Carcass Quality Grading
Quality Grade
Prime
High
Average
Low
Choice
Select
Standard
Commercial
Utility
Click on ribeye below to enlarge and estimate marbling. Then choose the correct answer by clicking in the box on the left.
Given Values
Hot Carcass Weight
772 lb.
Maturity A
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Next

4. Beef Carcass Quality Grading
Quality Grade
Prime
High
Average
Low
Choice
Select
Standard
Commercial
Utility
Click on ribeye below to enlarge and estimate marbling. Then choose the correct answer by clicking in the box on the left.
Given Values
Hot Carcass Weight
672 lb.
Maturity A
Previous
Next

5. Beef Carcass Quality Grading
Quality Grade
Prime
High
Average
Low
Choice
Select
Standard
Commercial
Utility
Click on ribeye below to enlarge and estimate marbling. Then choose the correct answer by clicking in the box on the left.
Given Values
Hot Carcass Weight
575 lb.
Maturity A
Previous
Next

6. Beef Carcass Quality Grading
Quality Grade
Prime
High
Average
Low
Choice
Select
Standard
Commercial
Utility
Click on ribeye below to enlarge and estimate marbling. Then choose the correct answer by clicking in the box on the left.
Given Values
Hot Carcass Weight
675 lb.
Maturity A
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Next

7. Marbling Return Moderately Abundant Slightly Abundant Moderate Modest
Small
Slight
Return

8. Final Beef Quality Grading Chart
Return

9. THE END!
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