Cattle Flashcards
What are the factors that affect dressing percentage?
Being fed or having water the day of or night before slaughter
What are the different kinds of fat and what are they?
- Subcutaneous- under the skin
- Inter muscular- in the muscle
- Intramuscular- between the muscle
- Kidney fat
What are the major four primal cuts of beef
Chuck
Loin
Round
Rib
What is the formula for hot carcass weight
Live weight • dressing percentage
Which is not an external indicator to evaluate fat in beef cattle
Base
Which of the following factors does not affect the quality grade
All effect the quality grade
On average which breed is most likely to have the best quality grade
Angus
Which of the following yield grade indicates the highest cut ability
Yikes grade 1
An increase in fat will increase the dressing percentage
True
An increase in muscling will decrease dressing percentage
False
The national industry average of cattle for dressing percentage is 63.5%
True
What is the ideal live weight range for cattle
1200-1400
What is the ideal rib eye area range for cattle
15-16 inches
Define cut ability
Helps find the yield grade
What do yield grades predict
Cutability
What do quality grades predict
Leanness/ maturity
What are the four sections of the beef industry
Cow calf
Stocker
Feedlot
Seed stock
Cow calf
Raise calves till weaning and then sell
Stocker
Buy calves and feed out to sell to feedlots
Feedlot
Feed calves right before slaughter
Seedstock
Genetics
Breeding heifers
Structure
Rib/body
Balance/design
Female characteristics
Market steers
Muscle
Body
Structure
Growth
HCW
Hot carcass weight
REA
Rib eye are
PYG
Preliminary yield grade
KPH
Kidney pelvic heart
BF
Back fat
CH^O
Choice average
Pr-
Prime low
Se+
High select
AMS
Agriculture marketing service
FSIS
Food safety inspection service
Between which two yield grades do most of the industrys fat cattle slaughtered fall
2-3
When determine yield grade which of the following adjustments are used in the formula
All of the above
Which of the following is the formula for calculations the REA adjustment
(RREA-AREA) • 0.3 = adj
A back fat thickness of .5 has a PYG of which of the following
3.25
What is the typical percentage amount of KPH for the majority of fat cattle slaughtered
2.5%
What is the REA for a 650 pound HCW
11.6
A carcass of B maturity is approx how old
30-42 months
A carcass of A maturity is approx how old
12-30 months
Which of the following statements is correct
Skeletal maturity takes precedence over lean maturity
Which of the following is the scientific term for marbling
Intramuscular fat
List 10 degrees of marbling
Abundant Moderately abundant Slightly abundant Moderate Modest Small Slight Traces Practically devoid Devoid
