EOC Flashcards
On a chicken’s leg, the part that bends is the:
Hock.
The leg of a chicken is the:
Shank.
The body capacity of an animal refers to:
The depth of rib.
On the chickens leg, the part the bends is the:
Hock.
The part of the hog or beef animal located between the loin and the tail is the:
Rump.
What is the grade for a feeder pig that looks on unthrifty or disease, has wrinkled skin and has a head that looks too large for the rest of the body?
U.S. Utility
Confirmation, fleshing, fat covering, exposed flesh, discoloration, disjointed and broken bones, missing parts and freezing defects are poultry carcas grading terms called:
Quality factors.
What is the USDA grade for a 225 pound guilt that has thick muscling and .85 inches of back fat over the last rib?
One.
Frame size, muscle thickness and thriftiness are the three factors that determine grade for:
Feeder cattle.
The class or kind of animal, age or maturity, and marbling and firmness are used to determine the beef carcass:
Quality grade.
The maximum amount of exposed flesh on the breast and legs of a grade a chicken or turkey carcass is:
1/4”
What is the USDA grade for a 230 pound barrel that has the muscling and .85 inches of back fat over the last rib?
One.
What is the USDA grade for a 240 pound guild that has been most link and 1.4 inches of back fat over the last rib?
Four.
What is the grade for a feeder steer that is short in length and short in height, has a slightly thin fat covering and has moderate muscling?
Small Frame, No. 2
The minimum degree of Muslim required for US No. 1 slaughter barrows and gilt is:
Average.
The maximum age for prime, choice, select and standard grades of steer and heifers is:
42 months.
The actual yield of slaughter barrows and guilds is determined by the percentage of the carcass weight that is:
Ham, loin, Boston butt and picnic shoulder.
The type of wives dog that has both yield grades and quality grades is:
Large Frame, No. 2
Do you closely trimmed, boneless retail cups that come from the major wholesale cuts of an animal carcass is called:
Cutability.
The term used to describe the amount of muscling in a poultry carcass is:
Fleshing.
Logical slaughter potential and thriftiness are the basis for:
Feeder pig grades.
If in doubt when determining the US quality grade of a grain fed slaughter steer what would the best educated guess be since more than 80% has this grade?
Choice.
The Yield grade of slaughter steers that has the highest percentage of retail cuts of beef is:
One.
What is the grade for a beater steer that has a long, tall skeleton in relation to his age, a slightly thin fat covering and thick muscling?
Large Frame, No. 1
The United States department of agriculture grades for poultry carcass and parts indicate the:
Quality.
The age of the beef animal and the amount of marbling in the carcass affect the:
Quality grades.
The class of slaughter cattle that does not have a prime grade is:
Cow.
The percentage of a beef carcass that is boneless, closely trimmed retail cuts from the round, loin, rib and chop determines the:
Yield grade.
What is the grade for a beater pig that has a large frame and thick muscling and is trim?
US No. 1
What is the quality great for a 38 months of age 900 pound Angus deer that has .8 inches of fat covering over the ribeye appears pool and Vic over the back loin…?
Prime.
