Beef Grading (Exam 3)

Question 1

What are the most critical factors that influence profitability of decisions on carcass pricing? (5)

Answer 1

Quality and dress percentage
Choice-select market price spread
Production and feeding cost to target cattle to a specific price grid or packer
Knowledge about price and quality distribution of cattle
Ability to sort to meet critieria of specific pricing grid or formula

Question 2

What is known in live cattle pricing?

Answer 2

Live weight

Shrink

Question 3

What is the packer’s risk assumed in live cattle pricing?

Answer 3

Quality
Yield
Dressing

Question 4

What is adjusted in live cattle pricing?

Answer 4

Values of hide and by-producs
Cost of transportation and slaughter
Profit margin for packer

Question 5

What is known in dressed weight pricing?

Answer 5

Live weight

Shrink

Question 6

What is the seller’s risked assumed in dressed weight pricing?

Answer 6

Hot carcass weight

Question 7

What is the packer’s risk assumed in dressed weight pricing?

Answer 7

Quality

Yield

Question 8

What is adjusted in dressed weight pricing?

Answer 8

Values of hide and by-products
Cost of transportation and slaughter
Profit margin for packer

Question 9

What do sellers normally pay in dressed weight pricing?

Answer 9

Transportation

Question 10

What is known in grid pricing?

Answer 10

Live weight

Shrink

Question 11

What is the seller’s assumed risk in grid pricing?

Answer 11

Hot carcass weight
Dressing percentage
Quality
Yield of individual animals

Question 12

What is adjusted in grid pricing?

Answer 12

Values of hide and by-products
Cost of transportation and slaughter
Profit margin for packer

Question 13

What is important for the seller to have in grid pricing?

Answer 13

Knowledge of their cattle

Question 14

What is yield grade?

Answer 14

Predicted percent of boneless, closely trimmed retail cuts

Question 15

What is quality grade?

Answer 15

Prediction of satisfaction and consistency of palatability

Question 16

Why do we care about yield and quality grade?

Answer 16

Pricing

Question 17

What cut of meat gives the least amount of meat?

Answer 17

Ribs

Question 18

What are the 4 criteria that yield and mutability estimations based on?

Answer 18

Hot carcass weight
Adjust fat thickness
Ribeye area
KPH fat

Question 19

What are the 4 steps in figuring yield grade?

Answer 19

Preliminary yield grade
Adjusted for ribeye area (REA)
Adjusted for hot carcass weight
Adjusted for kidney, pelvic, and heart fat

Question 20

What is the rule for PYG?

Answer 20

For every 0.1 in of backfat thickness, add 0.25 to the initial PYG

Question 21

What is the rule for REA?

Answer 21

For every 0.3 square inches from REA base of 11, add 0.1

Question 22

In REA, if the number is above 11 is it negative or positive?

Answer 22

Negative

Question 23

In REA, if the number is below 11 is it negative or positive?

Answer 23

Positive

Question 24

What is the rule for HCW?

Answer 24

For every 25 lb change from base of 600, add 0.1

Question 25

In HCW, if the number is above 600 is it negative or positive?

Answer 25

Positive

Question 26

In HCW, if the number is below 600 is it negative or positive?

Answer 26

Negative

Question 27

What is the rule for KPH?

Answer 27

For every 0.5% change from base of 3.5% add 0.1

Question 28

In KPH, if the number is above 3.5% is it negative or positive?

Answer 28

Positive

Question 29

In KPH, if the number is below 3.5% is it negative or positive?

Answer 29

Negative

Question 30

What are quality grades an estimate of?

Answer 30

Tenderness Juiciness Flavor

Question 31

What sex classes of beef are graded?

Answer 31

Heifer Steer Cow

Question 32

What sex classes of beef are not graded?

Answer 32

Bullock | Bull

Question 33

Why do we grade quality?

Answer 33

Voluntary | Consumer-oriented

Question 34

What are factors or quality grade?

Answer 34

Physiological maturity | Marbling/intramuscular fat

Question 35

What makes up physiological maturity?

Answer 35

Skeletal maturity | Lean maturity

Question 36

What makes up marbling?

Answer 36

Amount | Distribution

Question 37

What is physiological maturity?

Answer 37

An estimate of actual chronological age of animals

Question 38

What is the age of USDA maturity score A?

Answer 38

9 to 30 months

Question 39

What is the age of USDA maturity score B?

Answer 39

30 to 42 months

Question 40

What is the age of USDA maturity score C?

Answer 40

42 to 72 months

Question 41

What is the age of USDA maturity score D?

Answer 41

72 to 96 months

Question 42

What is the age of USDA maturity score E?

Answer 42

96 months or more

Question 43

What is looked at when skeletal maturity is observed?

Answer 43

Vertebral column

Question 44

What is the thoracic vertebrae?

Answer 44

Cartilaginous buttons at the end of spinous processes

Question 45

Describe the results in sacral, lumbar and thoracic in class A.

Answer 45

Distinct separation No ossification 0-10%

Question 46

Describe the results in sacral, lumbar and thoracic in class B.

Answer 46

Some separation Partial ossification 10-35%

Question 47

Describe the results in sacral, lumbar and thoracic in class C.

Answer 47

Fused Mostly ossified 35-70%

Question 48

Describe the results in sacral, lumbar and thoracic in class D.

Answer 48

Fused Ossified 70-90%

Question 49

Describe the results in sacral, lumbar and thoracic in class E.

Answer 49

Fused Ossified 90%+

Question 50

What is looked in when looking at lean maturity?

Answer 50

Color Texture Firmness

Question 51

What are the marbling scores for prime and choice? (6)

Answer 51

``` Abundant Moderately abundant Slightly abundant Moderate Modest Small ```

Question 52

What are the marbling scores for select and standard? (4)

Answer 52

Slight 100-50 Slight 49-0 Traces Practically devoid

Question 53

What are the 4 quality grades?

Answer 53

Prime Choice Select Standard