Question

which of the following is not an important placing factor for beef ribs?
cutability
usda quality grade
muscling
trimness

Explanation:

Beef rib placement focuses on quality, trim, and cut ease. USDA grade (quality), trimness (fat/connective tissue), and cutability (ease of portioning) are key. Muscling refers to muscle development, which is less relevant for ribs (a fatty, bony cut) than for leaner beef cuts.

Answer:

Muscling