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Beef Judging

Beef Judging. ANS4615. Beef Judging. Key to beef judging requires accurate grading skills Successful evaluation of quality and yield grading is essential Generally, carcasses ranked on value. Beef Carcasses - emphasis. Challenge is weighing relative differences quality and cutability

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Beef Judging

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  1. Beef Judging ANS4615

  2. Beef Judging • Key to beef judging requires accurate grading skills • Successful evaluation of quality and yield grading is essential • Generally, carcasses ranked on value

  3. Beef Carcasses - emphasis • Challenge is weighing relative differences quality and cutability • Judges should recognize optimum levels of quality and cutability and understand how to balance traits • Normally prefer Choice YG 3.5 or better carcasses over Select YG 1’s or 2’s • However, Select carcasses will/can place over Choice if the Choice carcass is YG 3.6 or higher

  4. Beef Carcass-common decisions • Common class:1 = Select YG 1 or 21 = Choice YG 42 = Choice YG 1’s or 2’s • Select carcass places over YG 4 in the bottom pair due to superior cutability • Top pair Choice carcasses are sorted based on subtle differences in cutability and or quality

  5. Beef Carcass-common decisions • Strict cutability class containing all Choice or all Select • Quality class usually contains pairs similar in cutability but different in quality • Additional scenarios • Trimness differences with similar muscling • Muscling differences with similar trimness • Fat, heavy muscled carcass versus trim, thinly muscled carcass

  6. Beef Carcass-common decisions • Advanced maturity grades (C,D,E) are not utilized in beef carcass classes • B maturity may be included with A maturity classes • B maturity with Slight or Small marbling is USDA Standard and should be considered in the bottom pair

  7. Muscling Ribeye Round Sirloin Loin Rib Chuck Quality Marbling, color Texture, firmness Trimness Ribeye Lower Rib Round Sirloin Short loin Loin edge Rib Chuck Brisket KPH Cod/udder Terminology

  8. Beef Wholesale Cuts • The continued use of boxed beef by the industry dictates that students master the ability to critically evaluate primal and subprimal cuts of beef • Classes in intercollegiate judging: • Rounds, Ribs, Full loins, Short loins

  9. Beef Rounds - emphasis • Placed on trimness first then muscling • Quality does not play a major role in ranking • Quality may be used to break pairs when cutability is near identical

  10. Beef Rounds-common situations • Similar in trimness and placed on muscling • Similar in muscling, placed on trimness • A combination of trimness and muscling

  11. Muscling Rump face Knuckle face Cushion Center section Heel Shank Quality Marbling, color, Texture, firmness Trimness Round face Cushion Center section Heel Cod Flank edge Pelvic fat Terminology

  12. Beef Rib emphasis • Generally, placed on value • However, no lower palatability endmeats (Rounds or Chucks) • Quality is very important and is emphasized heavily • Ribs with advanced maturity and those grading USDA Standard should be considered in bottom pairs

  13. Beef Ribs– common situations • A common class1 = Select YG 1 or 21 = Choice YG 42 = Choice YG 1 or 2’s • Most instances the Select places over the Choice YG 4 in the bottom pair and the top pair is sorted on subtle differences in cutability or quality

  14. Beef Ribs– common situations • Strict cutability class containing all Choice or all Select • Quality class usually contains pairs similar in cutability but different in quality • Additional scenarios • Trimness differences with similar muscling • Muscling differences with similar trimness • Fat, muscular carcass versus trim, thinly muscled carcass

  15. Muscling Ribeye Blade face Back Quality Marbling, colorTexture, firmness Trimness Ribeye Lower rib Blade face Back Rib ends Seam Terminology

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