Title: (Optional) Rank cuts of meat according to quality grade.
Course: Applied Agricultural Concepts (18002-I) > Section: Inspecting, Grading, and Labeling Meats

Ranking of cuts should include

- maturity of the animal at slaughter
- meat marbling grades
- degree of marbling
- quality grades for each type of animal.

Process/Skill Questions:

- How does animal maturity affect meat quality?
- What is the difference between intramuscular fat (marbling) and intermuscular fat?
- How does marbling affect meat quality and taste?
- What are the different quality grades for each type of animal?