Beef Judging

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Beef Judging

• ANS4615

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Beef Judging

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

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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 1s or 2s
• However, Select carcasses will/can place over
  Choice if the Choice carcass is YG 3.6 or higher

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Beef Carcass-common decisions

• Common class1 Select YG 1 or 21 Choice YG
  42 Choice YG 1s or 2s
• 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

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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

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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

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Terminology

• Trimness Ribeye
• Lower Rib Round Sirloin Short loin Loin
  edge Rib Chuck
• Brisket KPH Cod/udder

• Muscling Ribeye Round Sirloin Loin Rib
• Chuck
• Quality Marbling, color Texture, firmness

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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

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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

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Beef Rounds-common situations

• Similar in trimness and placed on muscling
• Similar in muscling, placed on trimness
• A combination of trimness and muscling

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Terminology

• Trimness
• Round face
• Cushion
• Center section
• Heel
• Cod
• Flank edge
• Pelvic fat

• Muscling
• Rump face
• Knuckle face
• Cushion
• Center section
• Heel
• Shank
• Quality
• Marbling, color,
• Texture, firmness

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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

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Beef Ribs common situations

• A common class1 Select YG 1 or 21 Choice YG
  42 Choice YG 1 or 2s
• 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

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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

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Terminology

• Muscling
• Ribeye
• Blade face
• Back
• Quality
• Marbling, colorTexture, firmness

• Trimness
• Ribeye
• Lower rib
• Blade face
• Back
• Rib ends
• Seam

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