Fabrication

Question 1

What is a dressing %

Answer 1

• the pounds of carcass divided by the live weight
• important because

Question 2

Be able to determine the approximate percentage of consumable retail meat products which would be generated from a market steer.

Answer 2

• bacon comes from the belly and everything else comes from

Question 3

Know the following concepts concerning retail cuts and locations

Question 4

Be able to label from pictures the wholesale and subprimal pieces generated from beef, lamb, and pork.