Quiz 2 - Quiz #2 What is the number one factor influencing...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Quiz #2 What is the number one factor influencing the value of beef Carcasses? USDA Quality Grading USDA Yield Grad is a prediction of what? Cutablility What are two of the four USDA quality grades for young (A or B maturity) carcasses? Prime, Choice, Select, Standard Name the USDA Quality grade for a carcass with “A” overall maturity and a Modest degree of marbling. Avg. Choice Name a branded boxed beef program that largely invluences the values of beef today. (Hint: commonly refered to as a premium choice program or an upper 2/3 choice program) Certified Angus Beef Pork carcasses are not yield grated. However, we estimate the red meat yield with a calculation commonly referred to as % Fat Free Lean. In lamb carcasses, what is the single most important factor in determining the USDA Yield Grade? backfat (Sub qu fat at 12 th and 13 th rib split) In lecture, the ideal proc carcass was described in accordance with guidelines for the ideal market outlined by the national pork board. What are the guidelines named?
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 04/07/2008 for the course ANEQ 286 taught by Professor Kaysen during the Fall '07 term at Colorado State.

Page1 / 2

Quiz 2 - Quiz #2 What is the number one factor influencing...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online