Module 2 Lab Quiz 1 Beef wholesale cuts Flashcards Preview

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Flashcards in Module 2 Lab Quiz 1 Beef wholesale cuts Deck (72):
1

Who conducts beef grading

USDA-AMS

2

What traits are indicative of a steer carcass

Pizzle eye, cod fat, square shaped gracilis

3

What can a steer grade?

Prime to canner

4

What is indicative of a heifer carcass

No pizzle eye, udder fat, kidney bean shaped gracilis

5

How can a heifer grade

Prime to canner

6

WHat is indicative of a bullock carcass

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

7

How can a bullock grade

Prime to young utility

8

how can a mature cow grade

Commercial to canner

9

How can a bull grade

Not graded

10

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

Steers have lumpy cod fat while heifers are smooth

11

How are beef carcasses graded

Quality and Yield

12

What does a quality grade indicate

Eatability

13

What does a yield grade indicate

Cutability

14

What is taken into consideration with quality grades

Animal sex, age, lean color, amount of marbling

15

What are the quality grades for young beef

Prime, Choice, Select, Standard

16

How can we see age in a carcass

Skeletal maturity (ossification)

17

What grades are given to older beef

Commercial, utility, cutter, canner

18

How does ossification occur?

Cartilage turns to bone from posterior to anterior

19

What happens to lean tissue with age?

Becomes darker

20

What months of age are in an A category

9-30 months

21

WHat age are animals in the B category

30-42

22

What age are cattle in the C category

42-72

23

What age are cattle in the D category

72-96

24

What age are cattle in the E category

over 96 months

25

Where is lean maturity assessed

Ribeye

26

Where is skeletal maturity assessed

THoracic, lumbar, and sacral vertebrae

27

What age category are young beef?

A and B

28

As an animal ages what happens to the ribs?

Round to flat

29

What causes the dark color in older beef?

Increased myoglobin

30

What % of cattle in the US grade Prime?

5-6

31

What percent of the US grades Premium Choice

20-25

32

OVer 60% of the US grades:

Low choice and select

33

What is the scale of yield grades?

1-5 low trim to high trim

34

What 4 factors are a part of Yield grade

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

35

Where is fat thickness measured

12th and 13th rib

36

Where is REA measured

Between 12th and 13th rib

37

What is the average REA for a 600# carcass

11inches

38

What is the largest portion of KPH

Kidney fat

39

What is the avg % of KPH

3.5%

40

How is KPH estimated

As a percent of the carcass weight

41

What are non-conformity defects

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

42

What % of the carcass is the Round

24%

43

What % of the carcass is the loin

12%

44

What % of the carcass is the rib

9%

45

What percent of the carcass is the chuck

26%

46

Where does the round come from

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

47

What is the most valuable primal?

Loin

48

What is the 2nd most valuable primal

Rib

49

Where are the ribs separated

Between the 5th and 6th ribs

50

Where is the chuck from

Separated at the 5th and 6th rib

51

Where is the flank from

Remains from ventral to the loin

52

Where is the plate from

Ventral to rib

53

Where is the brisket from

Ventral to chuck

54

What are the chuck subprimals (2)

shoulder (clod), chuck roll

55

How is the chuck broken down into subprimals

Separated at the scapula

56

Where is the clod from?

Outside of shoulder

57

Where is the chuck roll from?

Inside of shoulder

58

What are the parts of the clod

Top blade, shoulder tender, arm roast

59

What are the parts of the chuck rolls

Eye roll, under blade roast

60

What is significant about the chuck tender?

Sold at very low price because very tough

61

What are the ribeye primals

Ribeye rolls, back ribs

62

What are the ribeye rolls used for

Ribeye steaks

63

WHat are the loin subprimals

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

64

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

Boneless stop sirloin butt

65

What is the most common loin cut

Short loin

66

What are round subprimals

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

67

What subprimals is used for roast beef

Top inside untrimmed round

68

What is the main brisket subprimals

Brisket, deckle off

69

What primals consists of “thin meats”

Plate, flank

70

What are the plate subprimals

Short plate short ribs, outside skirt, inside skirt

71

What are the flank subprimals

Inside skirt, flank steak

72

What primal is tough and not made for steaks

Round