Beef grade factors include marbling and which of the following?

• A. Weight
• B. Color
• C. Texture
• D. Age

Answer: (D)

Beef grade is determined by marbling and maturity. Marbling is the amount of intramuscular fat, which affects juiciness and flavor, while maturity reflects the animal’s age and its effect on tenderness. Among the given options, age (maturity) is the factor that directly influences the quality grade of beef, since older or more mature meat tends to be tougher and younger meat more tender, affecting the grade you assign (Prime, Choice, etc.). Weight is related to yield, not quality grade; texture and color are descriptive traits that accompany evaluation but aren’t the primary factors used to determine the grade.