Carcass Evaluation/Processing

Question 1

What is stunning?

Answer 1

method used to render animal unconscious

Question 2

Removal of Head

Answer 2

atlas joint (between atlas vertebra and occipital condyles)

Question 3

What is the fell membrane?

Answer 3

membrane fully encompasses the carcass and lies between muscle and skin

Question 4

Parts of pluck and viscera

Answer 4

pluck (thoracic, trachea, lungs, heart)
viscera (abdominal)

Question 5

What species is the carcass split?

Answer 5

cattle
swine

Question 6

What are break/spool joints?

Question 7

Antemortem Inspection

Answer 7

look at animals live within 24 hours of harvest

Question 8

What factors affect dressing percent?

Answer 8

fill
digestive tract
fat
muscle
manure/mud

Question 9

What are the offal items and which are the most valuable?

Answer 9

blood
feet/shanks
hide/pelt (MOST VALUABLE)
viscera
head
liver
heart

Question 10

What is the temperature of a blast chill?

Answer 10

28 degrees F

Question 11

What are buttons?

Answer 11

Soft cartilage tips on outside of chine bones that ossify as an animal matures

Question 12

What factors are looked at when evaluating maturity?

Question 13

What is pizzle eye?

Answer 13

white disc like tissue that is immediately behind the aitch bone from where penis was removed from the carcass
(distinguishes steers from heifers)

Question 14

How long feed should be withheld prior to harvest

Answer 14

12-24 hours

Question 15

What are the major cuts of beef?

Answer 15

Round, Loin, Rib, Chuck

Question 16

What factors are used to calculate beef yield grade?

Answer 16

12th rib rat thickness
carcass weight
percentage kidney
heart and pelvic fat
ribeye area

Question 17

What is a barrow?

Answer 17

small puzzle eye and pocket in belly where sheath was removed

Question 18

PSE

Answer 18

Pale, Soft, Exudative (Pigs)

Question 19

What factors affect tenderness?