Exam Two Study

Question 1

Highest Sheep producing counties

Answer 1

Australia, China

Question 2

Most consumption and highest exports

Answer 2

Australia and New Zealand

Question 3

Farm Flocks

Answer 3

To the East, small 50-200, black face, lamb in February, meat type, 100-120 days

Question 4

Range Flocks

Answer 4

To the west, open range, fine wool, extensive managment, 40lbs feeder lambs

Question 5

Stockers

Answer 5

grow to sell to feedlots, increased bone and muscle on forage 80-100 lbs

Question 6

feedlots

Answer 6

buy at 40-60lbs, feed concentrates for 50-70, sell at 120-160 lbs

Question 7

Top two Sheep production states

Answer 7

CA and TX

Question 8

Black Face

Answer 8

Terminally oriented, low wool quality

Question 9

The most popular black face, no wool cap

Answer 9

Suffolk

Question 10

Popular black face, wool cap and wool legs

Answer 10

Hampshire

Question 11

Cheap wool prices

Answer 11

80 cents

Question 12

Fine Wool Prices

Answer 12

4 dollars

Question 13

How much wool per sheep per year

Answer 13

17 lbs

Question 14

White faced sheep

Answer 14

Maternally oriented, All Merino based breeds (Rambouillet, Terghee)

Question 15

Sheep Industry Today

Answer 15

Mostly 4-H and FFA, less than 1% cash receipts, 5.3 million sheep and lambs, highest in 1940s

Question 16

Reason of Demise in Sheep

Answer 16

Synthetic Material, Consumer demand down, WWII mutton consumption was high/everyone got sick of it, expensive, cant hire flock managers

Question 17

ASI

Answer 17

American Sheep Production

Question 18

Country with most dairy cattle

Answer 18

India

Question 19

Most fluid milk production

Answer 19

America

Question 20

Highest consumption dairy

Answer 20

Europe

Question 21

World Trade of Dairy

Answer 21

Manufactured/not fluid, many trade restrictions

Question 22

United States Dairy Industry

Answer 22

changing the most, less than 25% farms are producing 80% of milk, Geographical changes, Technology

Question 23

Top two states in dairy

Answer 23

CA, WI

Question 24

BST

Answer 24

artificial hormone=increase production

Question 25

Highest producing dairy breed, lowest fat

Answer 25

Holstein

Question 26

#1 dairy herd health problem

Answer 26

Mastitis

Question 27

Highest Fat in dairy

Answer 27

Jersey, Guernsey, Brown Swiss

Question 28

How does age factor meat palatbilty

Answer 28

Older meat is tougher because more connective tissues

Question 29

How does Sex factor Palatibilty

Answer 29

In tact males are tougher, and smell

Question 30

Factors of Palatibility

Answer 30

Stress, Low final PH, sex, age and heredity

Question 31

Composition of Meat

Answer 31

Muscle, Fat, Bone, Connective Tissues

Question 32

Major Component of Meat, fibers of fibers

Answer 32

Muscle

Question 33

Amount of this composition can be changed, important for marbling, affects the calories

Answer 33

Fat

Question 34

Intramuscling white specks

Answer 34

Marbling

Question 35

Surrounds each muscle fiber and bundle, important role in tenderness

Answer 35

Connective Tissues

Question 36

locomotion muscles

Answer 36

muscles used in order to move

Question 37

Water content in meat

Answer 37

65-75%

Question 38

Protein content in meat

Answer 38

15-20%

Question 39

Fat content in meat

Answer 39

2-12%

Question 40

Easiest meat content to change

Answer 40

Fat

Question 41

Percent of minerals

Answer 41

1%

Question 42

Percent of carbs in meat

Answer 42

less than 1%

Question 43

Red stuff in meat

Answer 43

Myoglobin

Question 44

What is myoglobin used for

Answer 44

a protein, oxygen storage in muscle, amount present affects color

Question 45

list of cows in order of darker myglobin

Answer 45

veal, young beef, cow beef

Question 46

List of Quality Grades Sheep

Answer 46

Prime, Choice, Good, Utility, Cull

Question 47

Quality Grades in Beef

Answer 47

Prime Choice Select Utility Cull

Question 48

Grades in Poultry

Answer 48

A, B, C

Question 49

Dairy Steers

Answer 49

same grades as beef, less fat, high grades

Question 50

Forward Contract

Answer 50

Price from Chicago markets, agreement in advance of slaughter

Question 51

Negotiated Grid Price

Answer 51

Based on USDA grades, individual price for each carcuss

Question 52

Negotiated Purchase

Answer 52

cash or spot marketed, determined by interaction, cattle usually arrive 14 days later

Question 53

Formula

Answer 53

Every way else to sell, dressed or live weight sales, price determined by future date

Question 54

Swine Grades

Answer 54

Don't exist much at all

Question 55

What price are most hogs sold

Answer 55

Grid

Question 56

Fat O Meter

Answer 56

Needle goes into fat at 10th rib

Question 57

Autofom

Answer 57

Thousands of ultrasounds measurements

Question 58

Swine averages

Answer 58

54% lean, .7 backfat, 6.6 LEA, 200lbs

Question 59

90% of all lamb is what grade

Answer 59

Choice or Prime

Question 60

Lamb Averages

Answer 60

.25 fat, 2.5 (squared) loin eye, 60-70 lbs

Question 61

How many slaughter houses in the US for lamb

Answer 61

2

Question 62

Order of large cuts on Beef

Answer 62

Chuck, Rib, Loin Round

Question 63

Order of large cuts for lamb

Answer 63

Shoulder, Rib(Rack), Loin, Leg

Question 64

Order of Large cuts for Swine

Answer 64

Boston Butt/Picnic Shoulder, Loin, Ham

Question 65

What are the Middle meats?

Answer 65

Ribs and Loins

Question 66

factors of poultry grading

Answer 66

discoloration, muscle, fat coverage and defects

Question 67

PSE

Answer 67

Pale Soft Exudate

Question 68

RFN

Answer 68

Red Firm Non Exudative (Ideal)

Question 69

DFD

Answer 69

Dark Firm Dry

Question 70

Beef cattle averages

Answer 70

Fat Thickness:.1 -.35 inches Loin eye area:2.0 –3.5 square inches Dressing percent:52-56% Carcass weight :60 –90 lbs