Name four Yield Grades for Young Beef-
.Name four Quality yield grades for old beef-
Commercial, Utility, Cutter, Canner.
Name four Quality
grades for young beef-
Prime, Choice, Select, Standard.
The greatest component of lean muscle is
which makes up
% of the total. Fat between the
muscles is known as
far or commonly referred to as Pigment that give meat its red color-
Fat located on the outside of the carcass is referred to as
The latin word for sausage is
What is the most desired color of each of the following meats-
Beef- cherry red, Pork- Gray/Pink, Lamb-
Rank the following species as to the greatest number of head slaughtered per week.
Hogs- 1, Beef-2, Lamb-3,
Offal is defined as-
The fat and leftovers after slaughter and packing.
Which component of offal has the greatest value- Hide. Give an example of an edible form of offal-
Name two reasons fat is added to sausage-
How is maturity determined on a beef carcus(
ossification of vertebrae)
Pepperoni is an example of what classification of sausage?
What makes this classification of sausage unique-
It is preserved by the microbs. Lowers pct. “tangy
Factors used to calculate Yield Grade-
BF, REA, KPH, HCW, measured by ribeye area.
Factors used to calculate Quality Grade-
Maturity & Marbling, the more marbling, the better.
A person in a grocery store asks you the difference between a Choice steak and a Select grade Steak. What
would you tell them-
The difference of marbling throughout the steak. Also, there can be a difference in
fat and quality.
Feedstuff with less than 18% crude fiber high in energy-