Cattle

Question 1

What are the factors that affect dressing percentage?

Answer 1

Being fed or having water the day of or night before slaughter

Question 2

What are the different kinds of fat and what are they?

Answer 2

• Subcutaneous- under the skin
• Inter muscular- in the muscle
• Intramuscular- between the muscle
• Kidney fat

Question 3

What are the major four primal cuts of beef

Answer 3

Chuck
Loin
Round
Rib

Question 4

What is the formula for hot carcass weight

Answer 4

Live weight • dressing percentage

Question 5

Which is not an external indicator to evaluate fat in beef cattle

Answer 5

Base

Question 6

Which of the following factors does not affect the quality grade

Answer 6

All effect the quality grade

Question 7

On average which breed is most likely to have the best quality grade

Answer 7

Angus

Question 8

Which of the following yield grade indicates the highest cut ability

Answer 8

Yikes grade 1

Question 9

An increase in fat will increase the dressing percentage

Answer 9

True

Question 10

An increase in muscling will decrease dressing percentage

Answer 10

False

Question 11

The national industry average of cattle for dressing percentage is 63.5%

Answer 11

True

Question 12

What is the ideal live weight range for cattle

Answer 12

1200-1400

Question 13

What is the ideal rib eye area range for cattle

Answer 13

15-16 inches

Question 14

Define cut ability

Answer 14

Helps find the yield grade

Question 15

What do yield grades predict

Answer 15

Cutability

Question 16

What do quality grades predict

Answer 16

Leanness/ maturity

Question 17

What are the four sections of the beef industry

Answer 17

Cow calf
Stocker
Feedlot
Seed stock

Question 18

Cow calf

Answer 18

Raise calves till weaning and then sell

Question 19

Stocker

Answer 19

Buy calves and feed out to sell to feedlots

Question 20

Feedlot

Answer 20

Feed calves right before slaughter

Question 21

Seedstock

Answer 21

Genetics

Question 22

Breeding heifers

Answer 22

Structure
Rib/body
Balance/design
Female characteristics

Question 23

Market steers

Answer 23

Muscle
Body
Structure
Growth

Question 24

HCW

Answer 24

Hot carcass weight

Question 25

REA

Answer 25

Rib eye are

Question 26

PYG

Answer 26

Preliminary yield grade

Question 27

KPH

Answer 27

Kidney pelvic heart

Question 28

BF

Answer 28

Back fat

Question 29

CH^O

Answer 29

Choice average

Question 30

Pr-

Answer 30

Prime low

Question 31

Se+

Answer 31

High select

Question 32

AMS

Answer 32

Agriculture marketing service

Question 33

FSIS

Answer 33

Food safety inspection service

Question 34

Between which two yield grades do most of the industrys fat cattle slaughtered fall

Answer 34

2-3

Question 35

When determine yield grade which of the following adjustments are used in the formula

Answer 35

All of the above

Question 36

Which of the following is the formula for calculations the REA adjustment

Answer 36

(RREA-AREA) • 0.3 = adj

Question 37

A back fat thickness of .5 has a PYG of which of the following

Answer 37

3.25

Question 38

What is the typical percentage amount of KPH for the majority of fat cattle slaughtered

Answer 38

2.5%

Question 39

What is the REA for a 650 pound HCW

Answer 39

11.6

Question 40

A carcass of B maturity is approx how old

Answer 40

30-42 months

Question 41

A carcass of A maturity is approx how old

Answer 41

12-30 months

Question 42

Which of the following statements is correct

Answer 42

Skeletal maturity takes precedence over lean maturity

Question 43

Which of the following is the scientific term for marbling

Answer 43

Intramuscular fat

Question 44

List 10 degrees of marbling

Answer 44

Abundant
Moderately abundant
Slightly abundant 
Moderate
Modest
Small
Slight
Traces
Practically devoid
Devoid