Biotech Practical Flashcards
What are the 4 main primals of beef
Round, loin, chuck and rib
4 factors that go into beef yield grading
backfat at 12 rib, ribeye area at 12th rib, hot carcass weight, and KPH fat percentage
Two factors that go into beef quality grading
Marbling and maturity
Yield grade is a prediction of _ and quality grade is a prediction of _
Cutability, palatability
10 dots=
1 square inch
What comes out of the chuck primal (beef)
chuck roast, flat iron and shoulder tender
What comes out of the rib primal (beef)
Bone in ribeye, (prime rib, boneless ribeye)- no bone
What comes out of the loin primal (beef)
Short loin steak , sirloin, tenderloin
What comes out of the round primal (beef)
Tbone round, 4 roasts (eye of round, top round roast, tip roast, bottom round roast)
What aids in improving fleece quality
Make sure sheep get adequate nutrition and shelter
Oily substance sheep produce
Lanolin
Three steps of the hide tanning process and how they impact final product
Fleshing- cutting off extra flesh and cleans the hide up for sanding; pickling- helps open fibers up it kills microbes in the hide; Neutralizing water bath- brings the ph. back up after acid bath its important for hide penetration
4 main parts of chicken carcass
Wing, thigh, breast, leg
Different ways to prepare chicken
Debone and skin, marinate, breaded, extruded
What would cause a difference in egg yolk colors
Diet of the chicken laying them
What contributes to the texture of a given cheese?
The way it was ripened
Type of soft, semi hard, and hard cheese
Cottage, provolone, and parmesan cheese
What makes butter yield better results
Higher fat content
5 primal cuts of pork
Boston butt, picnic shoulder, loin, belly, ham
Cuts from the boston butt
Smoked for pulled pork, steak
Cuts from the picnic shoulder
Trim, brats, and arm roast
Cuts from the ham (snoke, inject)
Ham steaks, ground pork
Cuts from the belly
Bacon, spare ribs
Cuts from the loin
Babyback ribs, pork loin roast (bone in or boneless)
What affects pork quality
Genetics, nutrition and pre slaughter handling
Enhancing meat
injecting with a liquid- improves tenderness, flavor, and moisture
What gives cheese more color?
Cows eating very green grass
A historical way to tan the hide
Brain tanning
What liquid is left after making butter
Buttermilk
