Beef Facts
South Dakota Cattlewomen strives to Promote, Educate, and Inform about BEEF INDUSTRY
Answers: 1. Marbling; 2. Aging; 3. Prime, Choice, Select, Standard; 4. Rib and Loin; 5. Collagen and elastin; 6. Yield Grade and Quality Grade; 7. 60%
- What are the visible flecks of fat within the muscle?
- Name the practice allows natural enzymes in beef to breakdown
specific proteins for more tender beef.
- Name the four quality grades for beef?
- Premium steaks come from these primals.
- Name the two major types of connective tissue in beef muscle.
- Name the two types of grades given to beef carcasses?
- Meat is made up of what percent of water?
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