beef carcase

Question 1

part 1

Answer 1

round(second thigh, top piece, rump

Question 2

part 2

Answer 2

back(loin, fore rib)

Question 3

part 3

Answer 3

shoulder

Question 4

proportion of hindquarters to forequarters

Answer 4

well fleshed hindquarters to light forequarter is preferable

Question 5

colour, quality and texture of fat

Answer 5

white, creamy, firm, not yellow and oily, even distribution with no excessive depth requiring trimming, light coverage, not patchy thin layer covering external surface

Question 6

round

Answer 6

shape = well rounded, convex, fullness of flesh through the second thigh, top piece and rump, not narrow or concave

Question 7

back

Answer 7

thickness = in proportion, broad and thick, depth and area of eye muscle = deep and broad loin with fleshing carried well around the ribs

Question 8

shoulder

Answer 8

thickness = neat and compact, blends well with forequarter, shape = compact and well fleshed, balanced in proportion to hindquarter