Beef - Slides 2 Flashcards
Angus and Hereford breeds are categorized as
Early maturing
Which breed is known for a late fattening phase?
Charolais
Kill-out percentage (KO%) in cattle refers to:
Carcass weight after removing hide, head, feed etc
Which sex in cattle typically has the highest lean tissue percentage?
Bulls
Bulls tend to produce carcasses that are:
Heavier than steers
Hormonal growth promotants (HGP) are primarily
Oestrogenic and androgenic
Dressing percentage for cattle typically ranges between
50-60%
A hormone growth implant is placed
Under the skin in the ear
The use of HGPs can increase daily weight gain by
10-30%
HGPs improve feed conversion efficiency by
5-15%
In live animal scoring, muscularity is assessed by evaluating:
Width a withers, loin, and thigh development
Which scoring process uses a linear scale from 1 to 15?
Muscularity
Ultrasound scanning for muscle and fat measurements is usually conducted:
Between the 12th and 13th ribs
What is the main use of ultrasound in cattle carcass evaluation?
Measuring muscle and fat depth
Ultrasound equipment works by:
Using sound waves to create images
How many conformation classes are therein the EU Beef Classification
5 (E, U, R, O, P)
The fatness class with the least fat in the EU classification is
1
Which fat classes are typically most desirable in beef carcasses?
3 and 4L
The optimal carcass weight range to maximize retail cut value is:
280 - 400kg
Which breed has the highest yield of high-value cuts?
Belgian Blue
The heritability of carcass cut yields indicates:
Potential for selection in breeding programs
What is a main driver of carcass specifications in the market?
Retailer and consumer demands
The main muscle used for sensory analysis in beef is the
Longissimus thoracis
Sensory analysis often evaluates which of the following traits?
Tenderness, juiciness, flavour
Which breed scored highest for tenderness in sensory analysis?
Belgian Blue
Juiciness in beef is closely related to:
Intramuscular fat (Marbling)
Which characteristic of beef is primarily determined by marbling?
Tenderness and flavour
In terms of kill-out percentage (KO%), which gender of cattle generally yields the highest?
Bulls
What tool is primarily used in the sensory analysis of beef to assess tenderness?
Trained sensory panelist
Under the EU classification, which fat score denotes the highest amount of fat?
5
Which sensory trait has the most influence on consumer satisfaction with beef?
Tenderness
The EUROP grading system was originally designed to assess beef based on
Conformation and fatness
Which of the following breeds typically has lower fat deposition but higher lean muscle?
Charolais
What is the primary reason for using a pricing grid based on meat yield?
To incentivize producers for higher quality carcass
The introduction of mechanical grading for carcasses in the EU aimed to:
Improve consistency and reduce subjectivity
Which of the following is a key challenge for cattle grading systems worldwide?
Ensuring consistency in eating quality
Which breed has the highest overall sensory ratings for flavour, juiciness, and tenderness?
Belgian Blue
What is one advantage of using ultrasound technology in cattle grading?
Provides non-invasive muscle fat measurements
