Grading

Question 1

market class

Answer 1

accuratly describe livestock that are being sold

Question 2

grades

Answer 2

group animals according to merit within their market class

Question 3

feeder grades

Answer 3

frame and muscle size

Question 4

level 4 muscle grade indicates…

Answer 4

very little muscle

Question 5

what type of cow(dairy or beef) more often has a muscle grade 4

Answer 5

dairy

Question 6

average pig dressing percent

Answer 6

70

Question 7

average cattle dressing percent

Answer 7

60

Question 8

average sheep dressing percent

Answer 8

50

Question 9

what frame size grades choice at 1250 lbs of feed

Answer 9

large steers

Question 10

what frame size grades choice at 1100-1250 lbs of feed

Answer 10

medium steers

Question 11

what frame size grades choice at 1000 lbs of feed

Answer 11

small steers

Question 12

what frame size grades choice at 1150 lbs of feed

Answer 12

large heifers

Question 13

what frame size grades choice at 1000-1150 lbs of feed

Answer 13

medium heifers

Question 14

what frame size grades choice at <1000 lbs of feed

Answer 14

small heifers

Question 15

yield grading

Answer 15

estimate of yield of boneless retail cuts

Question 16

beef retail cuts

Answer 16

round, loin, rib, and chuck

Question 17

yield grading scale

Answer 17

1-5

Question 18

factors evaluated in yield grade

Answer 18

carcass weight
fat thickness
ribeye area
kidney, pelvic, and heart fat(KPH)

Question 19

what is the leanest yield grade

Answer 19

1

Question 20

where is the ribeye area

Answer 20

between 12th and 13th rib

Question 21

T or F: young cattle will have dark and flat meat

Answer 21

false. older cattle will have dark and fat meat, young will be red and round

Question 22

what is beef quality grading based on

Answer 22

carcass maturity
marbling

Question 23

what is the BC line

Answer 23

after the cattle reaches an age of about 42 months it can no longer grade choice

Question 24

maturity

Answer 24

condition of bones
size and shape of rib bones

Question 25

electrical stimulation

Answer 25

sending an electrical pulse through a carcass to break up the muscle fibers(done to make meat more tender)

Question 26

ossification

Answer 26

cartilage turns to bone

Question 27

where is the chuck located

Answer 27

shoulder area

Question 28

where is brisket located

Answer 28

below chuck, thick part before front leg

Question 29

where is the round located

Answer 29

back hip

Question 30

What does quality grading measure

Answer 30

Palatabability

Question 31

value determining characteristics

Answer 31

reproduction growth rate carcass traits feed efficiency

Question 32

why is age a big deal for lamb grading

Answer 32

age intensifies taste

Question 33

wholesale lamb cuts

Answer 33

leg loin shoulder rack

Question 34

how is lamb carcass maturity measured

Answer 34

condition of trotter shape of ribs color of lean texture of lean

Question 35

lamb maturity classes

Answer 35

lamb yearling mutton mutton

Question 36

udder fat in (smooth or rough?) and belongs to what sex

Answer 36

smooth, found in females

Question 37

what are lamb quality grades determined by

Answer 37

maturity fat streaking in flank firmness of lean confirmation

Question 38

lamb quality grades

Answer 38

prime choice good utility

Question 39

why is yield grade important for lambs

Answer 39

since most grade choice

Question 40

what does a break joint indicate

Answer 40

lamb

Question 41

what do 2 spool joints indicate

Answer 41

mutton

Question 42

T or F: wool sheep have a different flavor profile than hair sheep

Answer 42

True

Question 43

where is fat measured

Answer 43

3/4 of the way down the loineye

Question 44

how are pork classes decided

Answer 44

sex condition of animal at time of slaughter

Question 45

T or F: circumcized pigs are fatter than females

Answer 45

True. pigs are the only animals where the female is leaner than the unsexed male

Question 46

what is an easy way to identify a barrow carcass

Answer 46

castration scar

Question 47

why do we not worry too much about grading pork

Answer 47

vertical integration

Question 48

what is acceptable belly thickness for pigs

Answer 48

at least 0.6 inches

Question 49

pork wholesale cuts

Answer 49

ham loin boston butt picnic shoulder

Question 50

what is cuttability

Answer 50

percentage yield of bone in closely trimmed pork cuts

Question 51

pork percent yield grade 1

Answer 51

>60.4

Question 52

pork percent yield grade 2

Answer 52

57.4-60.3

Question 53

pork percent yield grade 3

Answer 53

54.4-57.3

Question 54

pork percent yield grade 4

Answer 54

<54.4

Question 55

cuttability grade 1

Answer 55

<1 inch

Question 56

cuttability grade 2

Answer 56

1-1.24 inches

Question 57

cuttability grade 3

Answer 57

1.25-1.49 inches

Question 58

cuttability grade 4

Answer 58

>1.5 inches

Question 59

which has more fat; cuttability grade 1 or 4?

Answer 59

grade 4

Question 60

what does "A" mean in poultry grading

Answer 60

no deformities

Question 61

what does "B" mean in poultry grading

Answer 61

slight deformities