Meat Evaluation Handbook (AMSA) ISBN 0-9704378-0-3
Expanded 2001 edition is spiral bound and contains full-color photographs. Tabbed sections discuss beef, veal, pork, and lamb carcass evaluation in relation to quality and cutability of wholesale and retail meat cuts. Nomenclature of all species is emphasized for comprehension in judging meat cuts. The USDA quality and yield grade systems for cattle are identified and designed to view carcass differences in cutability or yield of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck. Clear and detailed color illustrations allow for viewing carcasses for proper fat and marbling. In terms of quality grades carcasses shown are prime, choice, select, or standard and include descriptions of ideal color, fat thickness, and size. Yield grade is designated by 1, 2, 3, 4, or 5, and carcasses corresponding with each category help with proper identification. Pork evaluation emphasizes ham and carcass grading, while lamb evaluation discusses the maturity of a carcass, the term mutton, and the flank streaking and feathering of a lamb carcass. Additional tabbed sections are included for specifications and communications skills. Written reasons are included as another method of describing one's visual evaluation of the carcass or cut of meat. Correct observation, terms, readability, and organization are emphasized in preparing written reasons. (161 pages)