Beef Retail Cut Determinants



An introduction to grading retail cuts. Students will be able to measure rib eye area, measure subcutaneous fat and identify the three types of fat that help determine the quality of a retail cut.

Lesson Time

Instructional Time
59 Minutes

Industries / Subjects / Grades

Industries / Pathways
  • Agriculture & Natural Resources Agriculture & Natural Resources

Standards and Objectives


California Academic Content Standards (2)
California's 2008 CTE Standards (2)

Related Instructional Objectives (SWBAT...)

  • Understand the determinants of retail cut grading
  • Learn the three types of fat that influence the quality of a product
  • Be able to measure the subcutaneous fat
  • Be able to measure Loin Eye Area

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