Match the term in Column I to the definition in Column II.
A small area of exposed lean meat, 1 to 4
Uneven and knobby fat
A smooth, thick covering of fat
Triangular or round in males; oval and
kidney bean-shaped in females
A round ball of clear, translucent material
with some red fibers in the center
Can an employee other than an USDA AMS MGCB employee apply an official
grade mark to a carcass?
The US Standards for Grades of Beef Carcasses is used to
The two factors to consider when determining the grade of beef are ___________
Of the two factors considered when determining grade
Good quality beef has a fine
feel when the fingertips are
rubbed lightly over it.
Good quality beef is
to the touch and