Class 2 - Meat Evaluation
Beef Ribeyes
Below are four ribeyes for you to evaluate. Rank each of the ribeyes just as you would rank live animals, i.e., 1,2,3,4. Of course, your placing could be any combination.
Following these images are the marbling score, hot carcass weight, kidney pelvic and heart weight, ribeye area, and fat thickness for each carcass. Use this information to help you determine the correct placing. (Hint) I placed the ribeyes first by USDA grade then by Yield Grade.
Marbling is the interdispersion of fat in the muscle tissue and is estimated on beef carcasses at the 12th rib. The amount of marbling on the ribeye is divided into 10 categories. They are: 1) devoid, 2) practically devoid, 3) traces, 4) slight, 5) small, 6) modest, 7) moderate, 8) slightly abundant, 9) moderately abundant, and 10) abundant.
# Marbling Score Hot Wt Ribeye Area K,P,H Yield Grade Fat Thickness 1 Small + 809 14.0 2.5% 2.09 0.20 2 Moderate 745 13.0 3.5% 3.75 0.75 3 Slight 765
14.4 2.5% 1.92 0.30 4 Slight 740 13.6 2.5% 2.05 0.20
