Assessing Value of Live Animals and Carcass

Question 1

What is Dressing Percentage

Answer 1

(Hot Carcass Weight/Live Weight) X 100​

Question 2

Weight of unchilled carcass after head, hide, and internal organs have been removed​

Answer 2

Hot Carcass Weight

Question 3

Exposed ribeye size between 12th & 13th ribs​ in beef

Answer 3

Ribeye Area

Question 4

measured at 12th & 13th ribs

Answer 4

Backfat

Question 5

what organs measures internal/visceral fat

Answer 5

Kidney, Pelvic, Heart Fat

Question 6

Numerical grade (1-5) that estimates the percentage of carcass weight of expected closely trimmed, boneless retail cuts from the round, loin, rib, and chuck

Answer 6

Yield Grade

Question 7

What is a high Yield Grade

Answer 7

YG 1

Question 8

What is a low YG

Answer 8

YG 5

Question 9

Category that explains tenderness, juiciness, and flavor of beef using carcass physiological maturity and marbling

Answer 9

Quality Grade

Question 10

Live Price Bid​
- Estimating __________ and _____________ grades of the group of cattle​
- Determine __________​
- ________ _______ estimate * estimated ___________ percentage​
Risk –> _______________

Answer 10

Quality and Yield Grade
Outliers
Carcass price and dressing
Buyer

Question 11

Carcass Price Bid​
- Similar to live bids but not calculation of _____________ ____________

• Carcass _________ * carcass ____________ ____
• Trimmings ________ weight; Risk —> ______________

Answer 11

Dressing Percentage
Weight and price bid
Decreases
Seller

Question 12

Grid Pricing​
- Seller paid on actual ________ and _____ ______ of cattle, not ______ estimates​

• Risk —> ___________
• _________ of cattle history is power

Answer 12

Yield and Quality, Buyer
Seller
Knowledge

Question 13

How to read Grid Pricing

Answer 13

Wtd Avg

Question 14

What are the 2 factors that influence feeder cows

Answer 14

Region and Weight

Question 15

Exposed loin eye size between 10th & 11th ribs

Answer 15

Loin Eye Area

Question 16

Measured at 10th and last ribs in pigs

Answer 16

Backfat

Question 17

percent muscle; amount of edible product a pork carcass yields

Answer 17

% Fat Free Lean (FFL)

Question 18

Should the % Fat Free Lean be high or low

Answer 18

High because we want leaner meat

Question 19

Exposed ribeye size between 12th & 13th ribs in sheep

Answer 19

Ribeye Area

Question 20

Measure at 12th rib in sheep

Answer 20

Backfat

Question 21

Taken between the 12th and 13th ribs, five inches from the midline

Answer 21

Body Wall Thickness

Question 22

Fat flecks in the flank used to predict marbling

Answer 22

Flank streaking

Question 23

Relative distribution of muscling, especially in the leg, loin, rack, and shoulder. Expressed in terms of one-third of a quality grade

Answer 23

Conformation Score

Question 24

Marketing System in Pigs
—- —– Pricing & —– System​

Pork packing companies have their own —- —-

Percent change from —- or —— premium/—- values​

​
—– price changes due to ——/——

Answer 24

Carcass Value and Marketing
Pricing grids
base, actual, discount
Base supply and demand

Question 25

What is non merit premiums

Answer 25

Rewarded extra money if you follw these merits

Question 26

What are the 8 Non-Carcass Merit Premiums

Answer 26

• Animal Cofinement Legislation
• Animal Welfare​
• Antibiotic Free​
• Diet/Feed​
• Genetics​
• Meat Quality​
• Process Verified Program​
• Sow Housing

Question 27

Lamb Marketing
Market grid assigns —– and —- based on —- and —- grades​

Base price determined by —– —–

Answer 27

Premiums and discounts, yield grade and quality

Market conditions

Question 28

Is the sheep market larger or smaller than pork and beef

Answer 28

smaller

Question 29

When and where does more people eat lamb

Answer 29

Ethnic holidays, found in ethnic markets