Analyze the United States Department of Agriculture (USDA) inspection and grading procedures for meat. Summarize how meats are graded, classified, and inspected. Examine how meat carcasses are cut into primal and subprimal cuts of meats, outlining the importance of uniform portioning.
Standard detail
12
Depth 2Parent ID: 4477D423B8E94D90956F4C9DB45FAB35Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 12
- List ID
- 12
- Standard ID
- A463CFDF5E154311A1AFF7666181D8A4
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- 4477D423B8E94D90956F4C9DB45FAB358977D0417B29477BAC4EDD45DDF956FC
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US