Which item does NOT have a specified quality grade in the options listed?

Bacon does not have a specified quality grade like the other meats listed. In the United States, certain meats such as lamb, veal, and goat are evaluated and assigned quality grades based on specific criteria, including factors like maturity, firmness, and fatness. These quality grades help consumers identify the expected tenderness, juiciness, and flavor of the meat.

In contrast, bacon is typically classified based on its curing process and the cut of pork used rather than a quality grading system. The focus for bacon is on aspects like its thickness, lean-to-fat ratio, and whether it is smoked or unsmoked, rather than a formal quality grading system. This distinction highlights the diversity in how different types of meat are evaluated and marketed within the agriculture and food production industries.