Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Meat Science > Beef Grading (Exam 3) > Flashcards

Beef Grading (Exam 3) Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

What are the most critical factors that influence profitability of decisions on carcass pricing? (5)

A

Quality and dress percentage
Choice-select market price spread
Production and feeding cost to target cattle to a specific price grid or packer
Knowledge about price and quality distribution of cattle
Ability to sort to meet critieria of specific pricing grid or formula

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is known in live cattle pricing?

A

Live weight

Shrink

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the packer’s risk assumed in live cattle pricing?

A

Quality
Yield
Dressing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is adjusted in live cattle pricing?

A

Values of hide and by-producs
Cost of transportation and slaughter
Profit margin for packer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is known in dressed weight pricing?

A

Live weight

Shrink

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the seller’s risked assumed in dressed weight pricing?

A

Hot carcass weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the packer’s risk assumed in dressed weight pricing?

A

Quality

Yield

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is adjusted in dressed weight pricing?

A

Values of hide and by-products
Cost of transportation and slaughter
Profit margin for packer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What do sellers normally pay in dressed weight pricing?

A

Transportation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is known in grid pricing?

A

Live weight

Shrink

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the seller’s assumed risk in grid pricing?

A

Hot carcass weight
Dressing percentage
Quality
Yield of individual animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is adjusted in grid pricing?

A

Values of hide and by-products
Cost of transportation and slaughter
Profit margin for packer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is important for the seller to have in grid pricing?

A

Knowledge of their cattle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is yield grade?

A

Predicted percent of boneless, closely trimmed retail cuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is quality grade?

A

Prediction of satisfaction and consistency of palatability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Why do we care about yield and quality grade?

A

Pricing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What cut of meat gives the least amount of meat?

A

Ribs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the 4 criteria that yield and mutability estimations based on?

A

Hot carcass weight
Adjust fat thickness
Ribeye area
KPH fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are the 4 steps in figuring yield grade?

A

Preliminary yield grade
Adjusted for ribeye area (REA)
Adjusted for hot carcass weight
Adjusted for kidney, pelvic, and heart fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is the rule for PYG?

A

For every 0.1 in of backfat thickness, add 0.25 to the initial PYG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the rule for REA?

A

For every 0.3 square inches from REA base of 11, add 0.1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

In REA, if the number is above 11 is it negative or positive?

A

Negative

23
Q

In REA, if the number is below 11 is it negative or positive?

A

Positive

24
Q

What is the rule for HCW?

A

For every 25 lb change from base of 600, add 0.1

25
Q

In HCW, if the number is above 600 is it negative or positive?

A

Positive

26
Q

In HCW, if the number is below 600 is it negative or positive?

A

Negative

27
Q

What is the rule for KPH?

A

For every 0.5% change from base of 3.5% add 0.1

28
Q

In KPH, if the number is above 3.5% is it negative or positive?

A

Positive

29
Q

In KPH, if the number is below 3.5% is it negative or positive?

A

Negative

30
Q

What are quality grades an estimate of?

A

Tenderness
Juiciness
Flavor

31
Q

What sex classes of beef are graded?

A

Heifer
Steer
Cow

32
Q

What sex classes of beef are not graded?

A

Bullock

Bull

33
Q

Why do we grade quality?

A

Voluntary

Consumer-oriented

34
Q

What are factors or quality grade?

A

Physiological maturity

Marbling/intramuscular fat

35
Q

What makes up physiological maturity?

A

Skeletal maturity

Lean maturity

36
Q

What makes up marbling?

A

Amount

Distribution

37
Q

What is physiological maturity?

A

An estimate of actual chronological age of animals

38
Q

What is the age of USDA maturity score A?

A

9 to 30 months

39
Q

What is the age of USDA maturity score B?

A

30 to 42 months

40
Q

What is the age of USDA maturity score C?

A

42 to 72 months

41
Q

What is the age of USDA maturity score D?

A

72 to 96 months

42
Q

What is the age of USDA maturity score E?

A

96 months or more

43
Q

What is looked at when skeletal maturity is observed?

A

Vertebral column

44
Q

What is the thoracic vertebrae?

A

Cartilaginous buttons at the end of spinous processes

45
Q

Describe the results in sacral, lumbar and thoracic in class A.

A

Distinct separation
No ossification
0-10%

46
Q

Describe the results in sacral, lumbar and thoracic in class B.

A

Some separation
Partial ossification
10-35%

47
Q

Describe the results in sacral, lumbar and thoracic in class C.

A

Fused
Mostly ossified
35-70%

48
Q

Describe the results in sacral, lumbar and thoracic in class D.

A

Fused
Ossified
70-90%

49
Q

Describe the results in sacral, lumbar and thoracic in class E.

A

Fused
Ossified
90%+

50
Q

What is looked in when looking at lean maturity?

A

Color
Texture
Firmness

51
Q

What are the marbling scores for prime and choice? (6)

A 
Abundant
Moderately abundant
Slightly abundant
Moderate
Modest
Small
52
Q

What are the marbling scores for select and standard? (4)

A

Slight 100-50
Slight 49-0
Traces
Practically devoid

53
Q

What are the 4 quality grades?

A

Prime
Choice
Select
Standard

Meat Science (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions