Beef - Slides 2

Question 1

Angus and Hereford breeds are categorized as

Answer 1

Early maturing

Question 2

Which breed is known for a late fattening phase?

Answer 2

Charolais

Question 2

Kill-out percentage (KO%) in cattle refers to:

Answer 2

Carcass weight after removing hide, head, feed etc

Question 2

Which sex in cattle typically has the highest lean tissue percentage?

Answer 2

Bulls

Question 3

Bulls tend to produce carcasses that are:

Answer 3

Heavier than steers

Question 3

Hormonal growth promotants (HGP) are primarily

Answer 3

Oestrogenic and androgenic

Question 4

Dressing percentage for cattle typically ranges between

Answer 4

50-60%

Question 5

A hormone growth implant is placed

Answer 5

Under the skin in the ear

Question 6

The use of HGPs can increase daily weight gain by

Answer 6

10-30%

Question 6

HGPs improve feed conversion efficiency by

Answer 6

5-15%

Question 7

In live animal scoring, muscularity is assessed by evaluating:

Answer 7

Width a withers, loin, and thigh development

Question 8

Which scoring process uses a linear scale from 1 to 15?

Answer 8

Muscularity

Question 9

Ultrasound scanning for muscle and fat measurements is usually conducted:

Answer 9

Between the 12th and 13th ribs

Question 10

What is the main use of ultrasound in cattle carcass evaluation?

Answer 10

Measuring muscle and fat depth

Question 10

Ultrasound equipment works by:

Answer 10

Using sound waves to create images

Question 11

How many conformation classes are therein the EU Beef Classification

Answer 11

5 (E, U, R, O, P)

Question 12

The fatness class with the least fat in the EU classification is

Answer 12

1

Question 13

Which fat classes are typically most desirable in beef carcasses?

Answer 13

3 and 4L

Question 14

The optimal carcass weight range to maximize retail cut value is:

Answer 14

280 - 400kg

Question 14

Which breed has the highest yield of high-value cuts?

Answer 14

Belgian Blue

Question 15

The heritability of carcass cut yields indicates:

Answer 15

Potential for selection in breeding programs

Question 16

What is a main driver of carcass specifications in the market?

Answer 16

Retailer and consumer demands

Question 17

The main muscle used for sensory analysis in beef is the

Answer 17

Longissimus thoracis

Question 18

Sensory analysis often evaluates which of the following traits?

Answer 18

Tenderness, juiciness, flavour

Question 19

Which breed scored highest for tenderness in sensory analysis?

Answer 19

Belgian Blue

Question 20

Juiciness in beef is closely related to:

Answer 20

Intramuscular fat (Marbling)

Question 21

Which characteristic of beef is primarily determined by marbling?

Answer 21

Tenderness and flavour

Question 22

In terms of kill-out percentage (KO%), which gender of cattle generally yields the highest?

Answer 22

Bulls

Question 22

What tool is primarily used in the sensory analysis of beef to assess tenderness?

Answer 22

Trained sensory panelist

Question 23

Under the EU classification, which fat score denotes the highest amount of fat?

Answer 23

5

Question 24

Which sensory trait has the most influence on consumer satisfaction with beef?

Answer 24

Tenderness

Question 24

The EUROP grading system was originally designed to assess beef based on

Answer 24

Conformation and fatness

Question 25

Which of the following breeds typically has lower fat deposition but higher lean muscle?

Answer 25

Charolais

Question 26

What is the primary reason for using a pricing grid based on meat yield?

Answer 26

To incentivize producers for higher quality carcass

Question 27

The introduction of mechanical grading for carcasses in the EU aimed to:

Answer 27

Improve consistency and reduce subjectivity

Question 28

Which of the following is a key challenge for cattle grading systems worldwide?

Answer 28

Ensuring consistency in eating quality

Question 29

Which breed has the highest overall sensory ratings for flavour, juiciness, and tenderness?

Answer 29

Belgian Blue

Question 30

What is one advantage of using ultrasound technology in cattle grading?

Answer 30

Provides non-invasive muscle fat measurements