Food Science CDE Practice Exam 2026 – All-in-One Guide to Master Your Competition!

Meat grading is a voluntary procedure conducted by the USDA. The United States Department of Agriculture (USDA) is responsible for the grading of meat to assess its quality, grading standards are not mandated by law, which makes it a voluntary program for producers.

Grading evaluates the meat based on factors such as marbling, color, and texture, which helps consumers make informed choices about quality. Producers may choose to participate in the grading process to enhance the marketability of their meat products, as a higher grade can often lead to better pricing.

In contrast to grading, inspection is a mandatory procedure overseen by the USDA that ensures meat is safe, wholesome, and unadulterated. The FDA, on the other hand, primarily deals with food safety regulations for other types of food products, not specifically meat grading. Understanding the distinction between voluntary and mandatory procedures is crucial in the context of food quality and safety regulations.