On the inner surface of a maturing bovine animal, the fat is first deposited around
and in the
Age is a quality factor and can be judged by looking at the
influences the rate of ossification of the bovine.
The official US Standards for Grades of Carcass Beef are listed in column II. List
them in descending order in Column I.
The military only procures
grades of beef.
Yield Grade 1 represents the highest degree of
The lowest degree is Yield Grade
If you received a carcass of Yield Grade 2 beef at destination and the contract
called for Yield Grade 3 or better, would you reject the carcass?