Beef Quality and Yield Grading

The beef grading system in the United States is an attempt to connect physical carcass traits with quality such as palatability (tenderness, juiciness and flavor). Although the system is based on science it is also somewha

Intermountain Beef 3910 Workshop - Collaborating with Industry in Extension Education

A 2-day hands-on workshop was developed in collaboration with industry partners. The objectives are to provide participants with a basic understanding of the beef grading system and Beef Quality Assurance (BQA) and to demonstrate how these principles relate to them and the beef industry as a whole. Each workshop is limited to 20 participants, with sponsorship from various industry groups, including the Utah Cattlemen\u27s Association. Participants are taken through various exercises, including live animal and carcass evaluation and fabrication of carcasses into wholesale and retail product. Tours and seminars supplement the workshop, with speakers from all segments of the beef industry