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ansc 107 > Grading > Flashcards

Grading Flashcards

1
Q

market class

A

accuratly describe livestock that are being sold

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2
Q

grades

A

group animals according to merit within their market class

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3
Q

feeder grades

A

frame and muscle size

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4
Q

level 4 muscle grade indicates…

A

very little muscle

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5
Q

what type of cow(dairy or beef) more often has a muscle grade 4

A

dairy

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6
Q

average pig dressing percent

A

70

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7
Q

average cattle dressing percent

A

60

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8
Q

average sheep dressing percent

A

50

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9
Q

what frame size grades choice at 1250 lbs of feed

A

large steers

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10
Q

what frame size grades choice at 1100-1250 lbs of feed

A

medium steers

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11
Q

what frame size grades choice at 1000 lbs of feed

A

small steers

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12
Q

what frame size grades choice at 1150 lbs of feed

A

large heifers

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13
Q

what frame size grades choice at 1000-1150 lbs of feed

A

medium heifers

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14
Q

what frame size grades choice at <1000 lbs of feed

A

small heifers

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15
Q

yield grading

A

estimate of yield of boneless retail cuts

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16
Q

beef retail cuts

A

round, loin, rib, and chuck

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17
Q

yield grading scale

A

1-5

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18
Q

factors evaluated in yield grade

A

carcass weight
fat thickness
ribeye area
kidney, pelvic, and heart fat(KPH)

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19
Q

what is the leanest yield grade

A

1

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20
Q

where is the ribeye area

A

between 12th and 13th rib

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21
Q

T or F: young cattle will have dark and flat meat

A

false. older cattle will have dark and fat meat, young will be red and round

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22
Q

what is beef quality grading based on

A

carcass maturity
marbling

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23
Q

what is the BC line

A

after the cattle reaches an age of about 42 months it can no longer grade choice

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24
Q

maturity

A

condition of bones
size and shape of rib bones

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25
Q

electrical stimulation

A

sending an electrical pulse through a carcass to break up the muscle fibers(done to make meat more tender)

26
Q

ossification

A

cartilage turns to bone

27
Q

where is the chuck located

A

shoulder area

28
Q

where is brisket located

A

below chuck, thick part before front leg

29
Q

where is the round located

A

back hip

30
Q

What does quality grading measure

A

Palatabability

31
Q

value determining characteristics

A

reproduction
growth rate
carcass traits
feed efficiency

32
Q

why is age a big deal for lamb grading

A

age intensifies taste

33
Q

wholesale lamb cuts

A

leg
loin
shoulder
rack

34
Q

how is lamb carcass maturity measured

A

condition of trotter
shape of ribs
color of lean
texture of lean

35
Q

lamb maturity classes

A

lamb
yearling mutton
mutton

36
Q

udder fat in (smooth or rough?) and belongs to what sex

A

smooth, found in females

37
Q

what are lamb quality grades determined by

A

maturity
fat streaking in flank
firmness of lean
confirmation

38
Q

lamb quality grades

A

prime
choice
good
utility

39
Q

why is yield grade important for lambs

A

since most grade choice

40
Q

what does a break joint indicate

A

lamb

41
Q

what do 2 spool joints indicate

A

mutton

42
Q

T or F: wool sheep have a different flavor profile than hair sheep

A

True

43
Q

where is fat measured

A

3/4 of the way down the loineye

44
Q

how are pork classes decided

A

sex condition of animal at time of slaughter

45
Q

T or F: circumcized pigs are fatter than females

A

True. pigs are the only animals where the female is leaner than the unsexed male

46
Q

what is an easy way to identify a barrow carcass

A

castration scar

47
Q

why do we not worry too much about grading pork

A

vertical integration

48
Q

what is acceptable belly thickness for pigs

A

at least 0.6 inches

49
Q

pork wholesale cuts

A

ham
loin
boston butt
picnic shoulder

50
Q

what is cuttability

A

percentage yield of bone in closely trimmed pork cuts

51
Q

pork percent yield grade 1

A

> 60.4

52
Q

pork percent yield grade 2

A

57.4-60.3

53
Q

pork percent yield grade 3

A

54.4-57.3

54
Q

pork percent yield grade 4

A

<54.4

55
Q

cuttability grade 1

A

<1 inch

56
Q

cuttability grade 2

A

1-1.24 inches

57
Q

cuttability grade 3

A

1.25-1.49 inches

58
Q

cuttability grade 4

A

> 1.5 inches

59
Q

which has more fat; cuttability grade 1 or 4?

A

grade 4

60
Q

what does “A” mean in poultry grading

A

no deformities

61
Q

what does “B” mean in poultry grading

A

slight deformities

ansc 107 (18 decks)

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