Assessing Value of Live Animals and Carcass

Question 1

What is Dressing Percentage

Answer 1

(Hot Carcass Weight/Live Weight) X 100​

Question 2

Weight of unchilled carcass after head, hide, and internal organs have been removed​

Answer 2

Hot Carcass Weight

Question 3

Exposed ribeye size between 12th & 13th ribs​ in beef

Answer 3

Ribeye Area

Question 4

measured at 12th & 13th ribs

Answer 4

Backfat

Question 5

what organs measures internal/visceral fat

Answer 5

Kidney, Pelvic, Heart Fat

Question 6

Numerical grade (1-5) that estimates the percentage of carcass weight of expected closely trimmed, boneless retail cuts from the round, loin, rib, and chuck

Answer 6

Yield Grade

Question 7

What is a high Yield Grade

Answer 7

YG 1

Question 8

What is a low YG

Answer 8

YG 5

Question 9

Category that explains tenderness, juiciness, and flavor of beef using carcass physiological maturity and marbling

Answer 9

Quality Grade

Question 10

How to read Grid Pricing

Answer 10

Wtd Avg

Question 11

What are the 2 factors that influence feeder cows

Answer 11

Region and Weight

Question 12

Exposed loin eye size between 10th & 11th ribs

Answer 12

Loin Eye Area

Question 13

Measured at 10th and last ribs in pigs

Answer 13

Backfat

Question 14

percent muscle; amount of edible product a pork carcass yields

Answer 14

% Fat Free Lean (FFL)

Question 15

Should the % Fat Free Lean be high or low

Answer 15

High because we want leaner meat

Question 16

Exposed ribeye size between 12th & 13th ribs in sheep

Answer 16

Ribeye Area

Question 17

Measure at 12th rib in sheep

Answer 17

Backfat

Question 18

Taken between the 12th and 13th ribs, five inches from the midline

Answer 18

Body Wall Thickness

Question 19

Fat flecks in the flank used to predict marbling

Answer 19

Flank streaking

Question 20

Relative distribution of muscling, especially in the leg, loin, rack, and shoulder. Expressed in terms of one-third of a quality grade

Answer 20

Conformation Score

Question 21

Marketing System in Pigs
—- —– Pricing & —– System​

Pork packing companies have their own —- —-

Percent change from —- or —— premium/—- values​

​
—– price changes due to ——/——

Answer 21

Carcass Value and Marketing
Pricing grids
base, actual, discount
Base supply and demand

Question 22

What is non merit premiums

Answer 22

Rewarded extra money if you follw these merits

Question 23

What are the 8 Non-Carcass Merit Premiums

Answer 23

• Animal Cofinement Legislation
• Animal Welfare​
• Antibiotic Free​
• Diet/Feed​
• Genetics​
• Meat Quality​
• Process Verified Program​
• Sow Housing

Question 24

Lamb Marketing
Market grid assigns —– and —- based on —- and —- grades​

Base price determined by —– —–

Answer 24

Premiums and discounts, yield grade and quality

Market conditions

Question 25

Is the sheep market larger or smaller than pork and beef

Answer 25

smaller

Question 26

When and where does more people eat lamb

Answer 26

Ethnic holidays, found in ethnic markets