Module 2 Lab Quiz 1 Beef wholesale cuts

Question 1

Who conducts beef grading

Answer 1

USDA-AMS

Question 2

What traits are indicative of a steer carcass

Answer 2

Pizzle eye, cod fat, square shaped gracilis

Question 3

What can a steer grade?

Answer 3

Prime to canner

Question 4

What is indicative of a heifer carcass

Answer 4

No pizzle eye, udder fat, kidney bean shaped gracilis

Question 5

How can a heifer grade

Answer 5

Prime to canner

Question 6

WHat is indicative of a bullock carcass

Answer 6

Mature male with secondary sex characteristics, scrotal fat, dark lean

Question 7

How can a bullock grade

Answer 7

Prime to young utility

Question 8

how can a mature cow grade

Answer 8

Commercial to canner

Question 9

How can a bull grade

Answer 9

Not graded

Question 10

What is a difference between heifer and steer carcass in terms of cod fat

Answer 10

Steers have lumpy cod fat while heifers are smooth

Question 11

How are beef carcasses graded

Answer 11

Quality and Yield

Question 12

What does a quality grade indicate

Answer 12

Eatability

Question 13

What does a yield grade indicate

Answer 13

Cutability

Question 14

What is taken into consideration with quality grades

Answer 14

Animal sex, age, lean color, amount of marbling

Question 15

What are the quality grades for young beef

Answer 15

Prime, Choice, Select, Standard

Question 16

How can we see age in a carcass

Answer 16

Skeletal maturity (ossification)

Question 17

What grades are given to older beef

Answer 17

Commercial, utility, cutter, canner

Question 18

How does ossification occur?

Answer 18

Cartilage turns to bone from posterior to anterior

Question 19

What happens to lean tissue with age?

Answer 19

Becomes darker

Question 20

What months of age are in an A category

Answer 20

9-30 months

Question 21

WHat age are animals in the B category

Answer 21

30-42

Question 22

What age are cattle in the C category

Answer 22

42-72

Question 23

What age are cattle in the D category

Answer 23

72-96

Question 24

What age are cattle in the E category

Answer 24

over 96 months

Question 25

Where is lean maturity assessed

Answer 25

Ribeye

Question 26

Where is skeletal maturity assessed

Answer 26

THoracic, lumbar, and sacral vertebrae

Question 27

What age category are young beef?

Answer 27

A and B

Question 28

As an animal ages what happens to the ribs?

Answer 28

Round to flat

Question 29

What causes the dark color in older beef?

Answer 29

Increased myoglobin

Question 30

What % of cattle in the US grade Prime?

Answer 30

5-6

Question 31

What percent of the US grades Premium Choice

Answer 31

20-25

Question 32

OVer 60% of the US grades:

Answer 32

Low choice and select

Question 33

What is the scale of yield grades?

Answer 33

1-5 low trim to high trim

Question 34

What 4 factors are a part of Yield grade

Answer 34

Fat thickness, Ribeye area, Hot carcass weight, %KPH fat

Question 35

Where is fat thickness measured

Answer 35

12th and 13th rib

Question 36

Where is REA measured

Answer 36

Between 12th and 13th rib

Question 37

What is the average REA for a 600# carcass

Answer 37

11inches

Question 38

What is the largest portion of KPH

Answer 38

Kidney fat

Question 39

What is the avg % of KPH

Answer 39

3.5%

Question 40

How is KPH estimated

Answer 40

As a percent of the carcass weight

Question 41

What are non-conformity defects

Answer 41

Blood splashing, calloused eye, Dairy conformation, hard bone, Bruising, bullock, dark cutter

Question 42

What % of the carcass is the Round

Answer 42

24%

Question 43

What % of the carcass is the loin

Answer 43

12%

Question 44

What % of the carcass is the rib

Answer 44

9%

Question 45

What percent of the carcass is the chuck

Answer 45

26%

Question 46

Where does the round come from

Answer 46

Separated 1 inch from aitch bone and between 6th sacral and 1st caudal bone

Question 47

What is the most valuable primal?

Answer 47

Loin

Question 48

What is the 2nd most valuable primal

Answer 48

Rib

Question 49

Where are the ribs separated

Answer 49

Between the 5th and 6th ribs

Question 50

Where is the chuck from

Answer 50

Separated at the 5th and 6th rib

Question 51

Where is the flank from

Answer 51

Remains from ventral to the loin

Question 52

Where is the plate from

Answer 52

Ventral to rib

Question 53

Where is the brisket from

Answer 53

Ventral to chuck

Question 54

What are the chuck subprimals (2)

Answer 54

shoulder (clod), chuck roll

Question 55

How is the chuck broken down into subprimals

Answer 55

Separated at the scapula

Question 56

Where is the clod from?

Answer 56

Outside of shoulder

Question 57

Where is the chuck roll from?

Answer 57

Inside of shoulder

Question 58

What are the parts of the clod

Answer 58

Top blade, shoulder tender, arm roast

Question 59

What are the parts of the chuck rolls

Answer 59

Eye roll, under blade roast

Question 60

What is significant about the chuck tender?

Answer 60

Sold at very low price because very tough

Question 61

What are the ribeye primals

Answer 61

Ribeye rolls, back ribs

Question 62

What are the ribeye rolls used for

Answer 62

Ribeye steaks

Question 63

WHat are the loin subprimals

Answer 63

Short loin, tenderloin, boneless strip loin, top sirloin butt

Question 64

What is the most economical steak you can get at a restaurant

Answer 64

Boneless stop sirloin butt

Question 65

What is the most common loin cut

Answer 65

Short loin

Question 66

What are round subprimals

Answer 66

Sirloin tip round, Eye of round, outside round (flat), top inside round untrimmed

Question 67

What subprimals is used for roast beef

Answer 67

Top inside untrimmed round

Question 68

What is the main brisket subprimals

Answer 68

Brisket, deckle off

Question 69

What primals consists of “thin meats”

Answer 69

Plate, flank

Question 70

What are the plate subprimals

Answer 70

Short plate short ribs, outside skirt, inside skirt

Question 71

What are the flank subprimals

Answer 71

Inside skirt, flank steak

Question 72

What primal is tough and not made for steaks

Answer 72

Round