Exam 1 - True/False —- 20 points Circle True or False at...

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Unformatted text preview: True/False —- 20 points Circle True or False at the beginning of the statement [KN True False I. An attribute is a characteristic or quality of a person or a thing. flew“ True :Falsfle} 2. Angus cattle are known for being large framed and for having very little marbling ability. True filial 3. The top three cow/calf states are Iowa, Illinois, and Texas. (True) False 4. Cutability is influenced by muscle, fatness, and bone. '- amyw False 5. Hereford cattle are more susceptible to pinkeye than other breeds of cattle. True , als 6. Grading Systems were established by USDA in the early 18005 to reflect the carcass merit of meat animals. Eng False 7. The grade of meat may be defined as a measure of its degree of excellence based on eating characteristics or yield. /‘ True alse; 8. Normal cattle will have a dressing percentage of 75%. .c' 13:41“ True {[3149 9. Texas Longhorn cattle are a vital part of the American cowherd. :iTrue False IO. FSIS is responsible for Federal Meat Inspection. True f/False l 1. Limousin cattle are considered a Continental breed. "4;? True 12. There are thousands of packing plants in the United States. z‘JyWT-W‘N False l3. Marbling and Maturity are both utilized in determining Quality Grades. @; False 14. Cattle fatten from front to back and from top to bottom. / / / “wig/a False 5. Typically Hereford cattle are higher cutability than Charolais. {Trua False 16. Animal proteins are complete proteins. "was f... ,‘M True (False? 17. Vitamin B12 is abundant in all food sources. \ M '~ a. LAM“ L'v - n 1 u . {Tm/ex} False 18. Iron from beef is heme iron and is more easrly used than iron from plants. m True {False KM" True @ 20. Blood cholesterol level is the same thing as dietary cholesterol level. 19. Fat has 4 times as much energy as an equal amount of protein or carbohydrate. Multiple Choice —— 15 points (1 point each) Circle the correct answer 1. Which of the following does not indicate the palatability of cooked beef products? A) Tenderness B) Juiciness Meat color ) Flavor 2. Which of the following is not used to determine beef Yield Grades? A) Hot carcass weight B) Ribeye Area C) Fat Thickness ® Maturity 3. Which of the following Yield Grades indicates the lowest cutability? A) Yield Grade 1 B) Yield Grade 2 C) Yield Grade 3 D) Yield Grade 4 Yield Grade 5 4. Which of the following breeds is not one of the five most popular by registration in the United States? A) Angus B) Simmental © Gelbvieh D) Charolais / Meat Inspection eliminates meat that is considered to be: A) unsound B) unhealthful © unfit for human consumption D) unwholesome @All of the above 6,. he acronym HACCP stands for: Hazard Analysis Critical Control Program ‘3) Hazard Analysis Critical Control Point C) Housing And Crucial Company Premium D) Hazard Analysis Crucial Control Pathogen 7. Which of the following is not a place to evaluate finish in cattle? A) Topline B) Brisket @ Base ) Pins E) Ribs // / As fat thickness increases, cutability does what? a) Decreases E Increases C) Stays the same D) Fat has no effect on cutability / What act requires animals be deemed unconscious before sticking? A) Humane Slaughter Act Wholesome Meat Act Meat Inspection Act D) Morrill Act 10. What act requires state inspection be equal to federal inspection? A) Humane Slaughter Act B) Wholesome Meat Act ((3) Meat Inspection Act D) Morrill Act ll. What agency is responsible for meat labeling? @ FSIS C) Packers & Stockyards D) Livestock Market News 12. Which of the following carcass traits contributes the most loss to the industry? A) Blood Splash lean B) Dark Cutters © Yield Grade 4s and 5’s D) Carcass Weight 13. We visually appraise market cattle for two main reasons. What are they? Estimate Quality and Yield Grade B) Structure and Balance C) Length of body and depth of rib D) None of the Above . Identify the correct order of fat depots from first to last: 3 Internal, Seam, Marbling, External Q Internal, Seam, External, Marbling Seam, Internal, External, Marbling D) Marbling, External, Seam, Internal / Which fatty acid is the most abundant in an animal’s body? Palmitic B) Stearic C) Oleic (D) Arachadonic Fill in the Blank — 2 points each Answer the following questions. if m ‘ 30 E) «'\ 1. What is the dressing percentage of a steer that weighed 1400 lbs and had a hot carcass weight of 910 lbs? fl )g; ,f {i} {g 5 (\‘i \’ MIX.) é 3“ I 2. What is the dressing percentage of a steer that weighed 1350 lbs and had a hot carcass weight of 837 lbs? 7.. ‘ M Jo 3a 3. What is the hot carcass weight of a steer that had a live weight of 1290 lbs. and a dressing percentage of 63.5%? N . .WEQM ‘x 17:": 61? I; «Q , :7; 9* L; riff} ' 4. What is the hot carcass weight of a barrow that had a live weight of 300 lbs. and a dressing percentage of 74%? a; ti :4 7 21%;? lairwm 54(5) 5. As fat increases, what happens to dressing percentage? A Q, [9" 6. If a heifer is pregnant at slaughter, what happens to dressing percentage? 7. The breed of cattle that is the most popular by number of registrations. / / * The result of crossing a Hereford and a Brahman and these cattle are very popular with cattle producers in the Gulf Coast. %/ Which breed typically would offer more red meat yield— Red Angus, Simmental, or Shorthorn? W639“ , A rt“ Which breed typically would Offer more marbling- Limousin, Gelbvieh. or Waygu? Matching — 23 points (1 point each) All answers Will be used only once (3 1. Seedstock 3/ 2. Cow-Calf i 3. Stocker l 4. Indicator _Q\_ 5. Attribute 6. Market News 0 T Packers and Stockyards A 8. F818 ‘1” D E'i/AMS 10. Cutability 10: ii 11. Dressing Percentage C 12. Carcass E 13. Variety Meat __E_ 14. Reclaimed Meat K 15. Processed Meat ‘11; 16. Pork (A) I 17. Beef/Lamb 18. % of Live Animal’s weight is Bone \/ 19. 0/o of Live Animal’s weight is fat N 20. % of live animal’s weight is muscle \ S Q 3. Perimysium Extra Credit 3 points 94»: M win 1291. / . /A. Ensures meat is safe #Raises feeder steers/heifers 12—20 months old %/. Eviscerated body of a domestic mammal used for food )Zh Appropriate bonding /E/. Percentage of closely trimmed retail cuts ’12". Mechanically processed product /€7/. Raises primarily breeding stock /l‘1. HCW as a percentage of live weight / Higher in unsaturated fat 1. Used to point, Show }(. 12—22 /K. Raises calves 6—10 months old M. Edible glands and organs M. 40-65 ff. Fair Trade /1{. Surrounds the entire muscle % Characteristic of a person or thing 1. Combination of 2 or more meats or other items (ie cure) /6(. Surrounds the muscle bundle /7. Applies quality and yield grades )6. Surrounds the muscle fiber )(10—50 &. Higher in saturated fat What is the name of the influential Polled Hereford bull that won Denver three times? 1. Calculate a price for the following feeder calves by using the pricing sheet (10 points): 1) Final Price s i it) , “l5 /cwt l Sm cm Weight— 865 lbs. “ <1 Frame- L90 ' i 55 ' ‘ Muscling- 210 — l i 0 15’ Flesh Condition- Fleshy - H . fl?) Sex— Steer w 5405? Horns ~ 2) Final Price s l 55 . kwt 1%.“? Weight— 545 lbs. Frame- M60 Muscling- 110 Flesh Condition— Average Sex- Steer 3) Final Price $ l 5 Q /cwt ; g Q Weight- 350 lbs. + 3 "1 , 50 Frame- M20 ‘ ‘ 3(1) 4" Muscling- 310 Flesh Conditiorl- Thin SeX- Steer 4) Final Price $ [0 'I - Zia? /cwt 560 Weight- 840 lbs. ~ *5 ’3‘“ Frame- L7” ‘ Muscling— 310 m Flesh Condition- Thin " , Sex— Heifer a Predominately Dairy Breeding 5) Final Price S [5%. /cwt l SC», 00 Weight— 510 lbs. 1L {3 = Frame- L60 I "'" Muscling- 110 Flesh Condition— Average —' Sex— Steer 8.3;6 Sfi _ w 6 03R _ m 3 3S . w 2 won 5on “E “30% docs $8.50 23 2 355 .o Sdifi gimv 8.3; E 3.3; 2 3% 5on iv 36% 623 38:8 2: 2 E55 .m 5% E6: go 36% 625 $3.50 2: mm :33 .m 8.8; 3.3;“ o 8.3; E 8.3; 2 £3; E 32%; 6 3.02% 8?; 2 mg 5on we 36% data mmmohmo 2: fl E55 .N 8%; E 3.2: w E 8%; © 8%; 6 8%; E 8.3; a 8.3; 3 $3; @ uoou‘w ego w>>o\% “DOT—Q wmwohmo 2: E 3:22 xv 3% .52m $0 H>>O\mw “DOT—Q mmmobwo up: 2 umza .— mmm 865 2 ON 3; 93 cm mmw ES m 4 SEE m 2,3 _ £220: 7% 255 mm om mi 8.0 gm m5 8: w * 26:3 m + 0.8 4 868 E 3 «.3 93 gm mmw E2 w + 50 v >>o._ tom 865 mm mm a: 8.0 mum wt 83 I 50555 m , m>< New 598 EV on Om? 8.0 mg 0% 0:; m f 2295: N , Lu T 08 865 E on 0.: 8.0 mm 08 mm: m 6% r 33 8E .38; x_ .o d J .o .> + Ex: “.5 :5 0?. .3 £5 # .325 Em 83889 a. $8.8 .32: <3: <8: _ 233m .3". .__o< .28 E: 2,: _ 859. S I assume—5 w:_3c:£ «5 .5325 5:: >515 23.3 o 2: out; .wiotm 23.3 9’: .N ANSI 2253 Feeder Cattle Pricing Sheet Exam 1 Base Price = $150.00 Factor E Discount or Premiums Weight Par = 600 7 cent premium per lb under 600# 7 cent discount per lb over 600# Frame Par = M50 to L74 (Cumulative discount) L7? — L100 = $1.00 1WO — L74 = Par M00 - M49 = -$2.50 s50 — $100 = 452.50 $00 - s49 = -$5.00 Muscling Par = Number 1 (Cumulative discount) 100 _ 1100 : Par 200 — 2100 = -$4.00/cwt 300 — 3100 = —$8.00/cwt 400 — 4100 = -$l0.00/cwt Flesh Condition Par = Average Thin (Scores 1,2,3) +$5.00/cwt Average (Scores 4,5,6) Par Fleshy (Scores 7,8,9) —$5.00/cwt Sex Steer = Par Heifer = -$8.00/cwt Bull = —$7.00/th Additional Discounts: Horns = -$5.00/cwt Predominantly Dairy Breeding (>50%) = -$10.00 —-—————————-——-——.—_—_.—_—___________—_ Example: 5501b, M70, 270, Thin Steer Base = $150.00 50 lbs under par X .07 +$3.50 Frame ‘ Par Muscling -$4.00 Flesh Condition +$5.00 Sex Par Final Price $154.50/cwt ANSI 2253 Cattle Evaluation Exam I Market Cattle Pricing 1. Base steer carcass wholesale prices, $/cwt., warm weight USDA g Zuality Grade (includes drop values above or [Q DJ below costs of slaughtering) Prime ........................... .. $200.00 Ave & High Choice ....... .. 192.00 Low Choice ................... .. 188.00 Select ............................. .. 186.00 Standard ........................ .. 173.00 Commercial .................. .. 143.00 Utility ............................ .. 133.00 Cutter and Canner ......... .. 103.00 For carcasses over 9i lbs., subtract $2.00/cwt. from above quoted prices. For dairy type carcasses, subtract $8.00/cwt. from above quoted prices. The above prices are based on a USDA Yield Grade 013;; For carcasses with 21 Yield Grade of less than 2.5, there will be no adjustment to the base carcass price. For carcasses with a Yield Grade of 2.6 - 3.9, subtract $0.40/cwt, for each 0.1 change in Yield Grade from 2+5, from the base price. For carcasses with a Yield Grade offl or higher, subtract $6.00/cwt plus an additional $0.80/cwt from the base price for each u change in Yield Grade above fl, .r‘v :5 l 13$; if“ it J11 E. ,_. x} ii. 3.60 2 {f} ) l ...
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This note was uploaded on 01/08/2012 for the course ANSI 2253 taught by Professor Staff during the Fall '11 term at Oklahoma State.

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Exam 1 - True/False —- 20 points Circle True or False at...

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