Final answer:
The USDA performs yield grading exclusively for meat products, assessing factors such as fat, muscle, and bone within meat cuts to standardize value for consumption.
Step-by-step explanation:
The USDA performs quantitative (yield) grading only for meat products. This grading is a process by which meat is evaluated in terms of its yield or the amount of usable meat that can be obtained from a specific cut or type. It takes into consideration various factors such as the amount of fat, muscle, and bone present in the cut. Unlike dairy products like milk, which are typically measured by volume, or produce, which is often graded by quality and size rather than yield, meat is graded to provide consumers and sellers with a standardized classification of the meat's potential value for consumption. The increase in meat production projected for 2050 discussed in the reference emphasizes the significance of efficient yield grading to cater to growing demand.