Texas FFA Livestock Judging Practice Test

The quality grade of a beef animal primarily evaluates the expected eating experience, which is influenced by a combination of factors. Age and marbling are the two critical elements that significantly impact quality grading.

Age refers to the maturity of the animal at the time of slaughter. As cattle age, their muscle becomes more developed and the connective tissue increases, which can affect tenderness and overall meat quality. Older animals tend to have tougher meat, thus impacting the quality grade negatively if they are too mature.

Marbling, which is the intramuscular fat found within the muscle, is another essential factor. Higher levels of marbling tend to indicate a superior quality meat product as it enhances tenderness, juiciness, and flavor, leading to a higher quality grade. Cattle with abundant marbling are often graded higher because consumers generally prefer meat that is more flavorful and tender.

Together, these factors create a comprehensive assessment of the overall quality and palatability of the beef, aligning well with market preferences and consumer demands. Therefore, age and marbling are the correct factors that affect the quality grade of a beef animal.