Final Exam - Carcass Evaluation

Question 1

Two important things that goes to Beef Carcass Eval

Answer 1

Quality and Yield Grade

Question 2

Marbling and Maturity

Answer 2

Quality Grade

Question 3

What tells you the age of the carcass

Answer 3

occification of the thoracic

Question 4

Factors used to determine yield grade:

Answer 4

Fat thickness
Ribeye area
Hot carcass weight
Percentage kidney, pelvic, and heart fat

Question 5

What is the most important in terms of premiums

Answer 5

Quality Grade

Question 6

What are the 4 factors for pork carcass evaluation

Answer 6

Trimness
Muscling
Quality
Carcass weight

Question 7

What are the three factors for quality for pork carcass evaluation

Answer 7

Color
Marbling
Firmness

Question 8

Backfat for pork

Answer 8

10th and last rib

Question 9

Where to look for muscling in pork

Answer 9

Visual shape of ham, loin, shoulder

Question 10

Heavier or lighter muscling in pork

Answer 10

heavier muscling

Question 11

Where should you look for muscling in porks

Answer 11

Visual shape of ham, loin, shoulder

Question 12

Priorities for Evaluating Pork Carcasses

Answer 12

Trimmer, heavier muscled carcasses are best. Fatter carcasses are not preferred.

Question 13

Does marbling matter in pig

Answer 13

Marbling is not important for choosing ideal carcasses

Question 14

If carcasses are close on trimness, rank them on

Answer 14

muscling

Question 15

What is the number one priority in lamb carcass

Answer 15

Trimmness

Question 16

Where to look for trimness in lamb

Answer 16

Backfat
Body Wall
Leg

Question 17

Purpose of spool joint

Answer 17

shows the age