Beef Evaluation

Question 1

Does Yield Grade equal to Cutability

Answer 1

Yes

Question 2

High Yield Grade = to what Cutability

Answer 2

High

Question 3

What are the 4 factors used to determine YG in beef

Answer 3

• Fat Thickness
• Ribeye Area
• Hot Carcass Weight
• Percent of KPH

Question 4

YG 1 = trim or fat

Answer 4

trim

Question 5

YG 5 = trim or fat

Answer 5

fat

Question 6

What is the majority YG in the US

Answer 6

Yield Grade 3

Question 7

Actual weight of the cattle at time of evaluation or immediately prior to slaughter​

Answer 7

Live Weight

Question 8

Live cattle are sold primarily on a

Answer 8

weight basis

Question 9

What are the 4 factors impacting dressing percentage

Answer 9

Fill​
Degree of muscling​
Weight of hide, head, feet​
Degree of finish

Question 10

What is the minimum inches of BF needed to protect carcass during storage and handling

Answer 10

0.2 inches

Question 11

Depth of fat in tenths of inches over the ribeye muscle at the 12th rib​

Answer 11

Back Fat

Question 12

Area of the longissimus muscle measured in square inches at the 12th rib​

Answer 12

Ribeye Area

Question 13

A good indicator of total carcass muscle

Answer 13

REA

Question 14

What is the USDA Grades for Young Cattle

Answer 14

Prime
Choice
Select
Standard

Question 15

What is the USDA Grades for Old Cattle

Answer 15

Commercial
Utility
Cutter
Canner

Question 16

Intramuscular fat evaluated in the ribeye muscle at the 12th rib​

Answer 16

Marbling

Question 17

Bos Indicus cattle marble more or less than Bos Taurus​

Answer 17

Less

Question 18

What are the 3 factors affecting marbling?

Answer 18

Genetics​

Time on a high energy feed​

Amount of external fat

Question 19

Amount of marbling is positively or negatively associated with amount of back fat​

Answer 19

positively

Question 20

Most important factor affecting quality grade​

Answer 20

Marbling

Question 21

Estimation of the chronological age of the animal or carcass​

Answer 21

Maturity

Question 22

Maturity
Degree of —– of the —– cartilages

The —- and —- of the ribs

Color of lean in the —– muscle at the —- rib

Answer 22

Ossification
Thoracic
Shape and Color
Longissimus
12th

Question 23

What is the rating for Maturity

Answer 23

A-E

Question 24

Most youthful maturity (9-30 months)

Answer 24

A

Question 25

Maturity is oldest (96 months or older)

Answer 25

E

Question 26

What are the 3 indicators for maturity. From 1st indicator to 3rd indicator

Answer 26

1. Thoracic Region 2. Lumbar Region 3. Sacral Region

Question 27

Harder ossification indicates?

Answer 27

Younger cattle, older cattle are more brittle

Question 28

Which of the following quality grades can B maturity cattle not receive?

Answer 28

Select

Question 29

As of 2021, the majority of cattle harvested fall into which of the following quality grades?

Answer 29

Choice

Question 30

what is the weighted average discount for cattle that grade select? (in $)

Answer 30

17.51

Question 31

What is the weighted average for a prime grade

Answer 31

23 dollars increase