Carcass Evaluation Lab

Question 1

According to the dot grid, how many square inches is the ribeye?

Answer 1

11

Question 2

Calculate a USDA yield grade for this pork carcass:
FT: 0.8 inches
Muscle score: 2.0

Answer 2

1.2

Question 3

Calculate a USDA yield grade for this lamb carcass:
FT: 0.2

Answer 3

2.4

Question 4

Which lamb carcass was harvested at an older age?
#2 has sprayed joint
#3 has a clean broken joint

Answer 4

2

Question 5

Calculate the yield grade of this beef carcass:
HCW: 725 lbs
FT: 0.5
KPH: 2.5%
REA: 12.5

Answer 5

3

Question 6

For all species, having the greatest marbling possible results in greater consumer appeal and eating satisfaction.

Answer 6

False

Question 7

Greater subcutaneous fat is often correlated with intramuscular fat or marbling.

Answer 7

True

Question 8

Ossification of the thoracic vertebra cartilage is indicative of beef carcass greater than 30 months of age.

Answer 8

True

Question 9

Pork carcasses must have a belly with a minimum of _______ inches for bacon production.

Answer 9

0.6

Question 10

Pork with unacceptable meat quality are graded as ____.

Answer 10

US Utility

Question 11

Rank the following Quality grades in order from greatest to least in terms of marbling score.
(Select, Choice, Standard, Prime)

Answer 11

Prime, Choice, Select, Standard

Question 12

Subcutaneous fat measurements are taken opposite the Longissimus dorsi muscle

Answer 12

True

Question 13

Which USDA Yield grade, regardless of species, would result in the greatest % of closely trimmed boneless/semi-boneless retail cuts?

Answer 13

US No.1 or Yield Grade 1

Question 14

Which of the following pork Quality acronyms are most desirable?

Answer 14

RFN

Question 15

______% of lamb carcasses grade Choice or better in the U.S.

Answer 15

98