When purchasing beef or pork it can be helpful if the consumer remembers that

A$.$ A yield grade can give an approximation of the amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts

B$.$ Although the grading of meat is mandatory by the USDA, it can also tell a lot about the quality of the meat we are buying

C$.$ The inspection of meat that is done prior to purchase is voluntary and can ensure the meat's tenderness

D$.$ A top cut of beef will have fat that is yellow, brittle, and runny