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Animal Technology > Chapter 7-Beef > Flashcards

Chapter 7-Beef Flashcards

1
Q

What are the steps in beef slaughter

A
  • stunning, to be bled out
  • sticking/bleeding, cut jugular vein
  • skinning
  • eviscerated, cut out internal organs
  • carcass is split down the backbone and tail is removed
  • carcass is washed
  • chilled
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2
Q

Where is grading done

A
  • ribbing is done between 12th and 13th rub

- loin eye is exposed

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3
Q

What is the dressing percent

A

The percent of the product left in the cooler as compared to live weight

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4
Q

What influences dressing percent

A
  • Conformation

- Finish

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5
Q

What is the average dressing percent of the following. Prime and choice, standard and select, commercial, and utility cutter and canner

A

Prime and choice-63%
Standard and select-60%
Commercial-52%
Utility, cutter, and canner-50%

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6
Q

How long does aging beef take and what does it do

A

It takes 2-5 weeks and is used for optimum tenderness because of the breaking if the connective tissue

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7
Q

What is grading.

A

Determines the quality of beef represented by a given value given by a government grader

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8
Q

What are the us quality grades

A
  • prime
  • choice
  • select
  • standard
  • commercial
  • utility
  • cutter
  • canner
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9
Q

What are the carcass characteristics used for grading

A
  • maturity
  • marbling
  • texture
  • color
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10
Q

What is the USDA Yield Grade

A

Predicts amount of closely trimmed retail cuts (determines cutability of carcass)

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11
Q

What is the USDA Yield Grade based on

A
  • hot carcass weight
  • Rib eye area
  • Fat thickness at the 12th rib
  • estimation of kidney, pelvic, and heart
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12
Q

What are the wholesale and retail cuts

A 
Round-stead and roast 
Loin-steak (t-bone, porterhouse) 
Rib-steak and round 
Chuck-stew, steak, ground beef, and roast. (Comes off the shoulder) 
Flank-flank steak, stew, and ground beef 
Plate-short ribs, ground beef, and stew
Brisket-corned beef and brisket 
Fore shank-stew meat and ground beef
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13
Q

What are the by-products of slaughter

A
  • hides
  • fats
  • gelatin
  • blood
  • hair from hide
  • hooves and horns
  • organs and glands
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14
Q

What is the scale for beef and what is desirable

A

The scale is 1-9 and desirable is 5-7

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15
Q

What is the USDA Yield grade for 1

A

Greater than 52.3%

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16
Q

What is the USDA Yield grade for 2

A

52.3%-50.0%

17
Q

What is the USDA Yield grade for 3

A

50.0%-47.7%

18
Q

What is the USDA Yield grade for 4

A

47.7%-45.4%

19
Q

What is the USDA Yield grade for 5

A

Less than 45.4%

20
Q

What are the four main cattle slaughter national leaders and what percent of the total beef market do they share

A
  1. Tyson-IBP
  2. Cargill-Excel
  3. JBS-Brazilian Co.- Swift, Smithfield Beef
  4. National Beef
    70%

Animal Technology (5 decks)

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