Meat Judging & Grading DVD

Listen as a meat expert and a successful coach provide instruction in these facets of meat judging: beef quality and yield grading, beef carcass judging, beef wholesale and retail cut judging, pork carcass judging (intact and ribbed), and retail cut identification. Demonstration classes, parts identification, and comparison pairs are all discussed in detail. Provides easy-to-follow instructions in the art of beef quality grading. Carcasses representing each maturity group (A, B, C, D, E) provide an excellent opportunity for people to hone their quality grading skills. Discusses skeletal maturity, lean maturity, marbling, and balancing equations using current USDA grade standards. Sample marbling scores are shown, as well as charts and formulas used to balance maturity and marbling to reach final USDA quality grades. In addition, the DVD illustrates principles used in yield grading beef carcasses. Concepts of PYG, REA, KPH, and all HCW relationships are thoroughly illustrated, as well as how to calculate final yield grades. Examples of yield grade 1, 2, 3, 4, and 5 carcasses are represented. Includes 14 quizzes and seven web links. 107 minutes. Copyright 2004.