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Meat Science > Module 2 Lab Quiz 1 Beef wholesale cuts > Flashcards

Module 2 Lab Quiz 1 Beef wholesale cuts Flashcards

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1
Q

Who conducts beef grading

A

USDA-AMS

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2
Q

What traits are indicative of a steer carcass

A

Pizzle eye, cod fat, square shaped gracilis

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3
Q

What can a steer grade?

A

Prime to canner

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4
Q

What is indicative of a heifer carcass

A

No pizzle eye, udder fat, kidney bean shaped gracilis

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5
Q

How can a heifer grade

A

Prime to canner

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6
Q

WHat is indicative of a bullock carcass

A

Mature male with secondary sex characteristics, scrotal fat, dark lean

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7
Q

How can a bullock grade

A

Prime to young utility

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8
Q

how can a mature cow grade

A

Commercial to canner

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9
Q

How can a bull grade

A

Not graded

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10
Q

What is a difference between heifer and steer carcass in terms of cod fat

A

Steers have lumpy cod fat while heifers are smooth

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11
Q

How are beef carcasses graded

A

Quality and Yield

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12
Q

What does a quality grade indicate

A

Eatability

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13
Q

What does a yield grade indicate

A

Cutability

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14
Q

What is taken into consideration with quality grades

A

Animal sex, age, lean color, amount of marbling

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15
Q

What are the quality grades for young beef

A

Prime, Choice, Select, Standard

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16
Q

How can we see age in a carcass

A

Skeletal maturity (ossification)

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17
Q

What grades are given to older beef

A

Commercial, utility, cutter, canner

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18
Q

How does ossification occur?

A

Cartilage turns to bone from posterior to anterior

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19
Q

What happens to lean tissue with age?

A

Becomes darker

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20
Q

What months of age are in an A category

A

9-30 months

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21
Q

WHat age are animals in the B category

A

30-42

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22
Q

What age are cattle in the C category

A

42-72

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23
Q

What age are cattle in the D category

A

72-96

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24
Q

What age are cattle in the E category

A

over 96 months

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25
Q

Where is lean maturity assessed

A

Ribeye

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26
Q

Where is skeletal maturity assessed

A

THoracic, lumbar, and sacral vertebrae

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27
Q

What age category are young beef?

A

A and B

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28
Q

As an animal ages what happens to the ribs?

A

Round to flat

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29
Q

What causes the dark color in older beef?

A

Increased myoglobin

30
Q

What % of cattle in the US grade Prime?

A

5-6

31
Q

What percent of the US grades Premium Choice

A

20-25

32
Q

OVer 60% of the US grades:

A

Low choice and select

33
Q

What is the scale of yield grades?

A

1-5 low trim to high trim

34
Q

What 4 factors are a part of Yield grade

A

Fat thickness, Ribeye area, Hot carcass weight, %KPH fat

35
Q

Where is fat thickness measured

A

12th and 13th rib

36
Q

Where is REA measured

A

Between 12th and 13th rib

37
Q

What is the average REA for a 600# carcass

A

11inches

38
Q

What is the largest portion of KPH

A

Kidney fat

39
Q

What is the avg % of KPH

A

3.5%

40
Q

How is KPH estimated

A

As a percent of the carcass weight

41
Q

What are non-conformity defects

A

Blood splashing, calloused eye, Dairy conformation, hard bone, Bruising, bullock, dark cutter

42
Q

What % of the carcass is the Round

A

24%

43
Q

What % of the carcass is the loin

A

12%

44
Q

What % of the carcass is the rib

A

9%

45
Q

What percent of the carcass is the chuck

A

26%

46
Q

Where does the round come from

A

Separated 1 inch from aitch bone and between 6th sacral and 1st caudal bone

47
Q

What is the most valuable primal?

A

Loin

48
Q

What is the 2nd most valuable primal

A

Rib

49
Q

Where are the ribs separated

A

Between the 5th and 6th ribs

50
Q

Where is the chuck from

A

Separated at the 5th and 6th rib

51
Q

Where is the flank from

A

Remains from ventral to the loin

52
Q

Where is the plate from

A

Ventral to rib

53
Q

Where is the brisket from

A

Ventral to chuck

54
Q

What are the chuck subprimals (2)

A

shoulder (clod), chuck roll

55
Q

How is the chuck broken down into subprimals

A

Separated at the scapula

56
Q

Where is the clod from?

A

Outside of shoulder

57
Q

Where is the chuck roll from?

A

Inside of shoulder

58
Q

What are the parts of the clod

A

Top blade, shoulder tender, arm roast

59
Q

What are the parts of the chuck rolls

A

Eye roll, under blade roast

60
Q

What is significant about the chuck tender?

A

Sold at very low price because very tough

61
Q

What are the ribeye primals

A

Ribeye rolls, back ribs

62
Q

What are the ribeye rolls used for

A

Ribeye steaks

63
Q

WHat are the loin subprimals

A

Short loin, tenderloin, boneless strip loin, top sirloin butt

64
Q

What is the most economical steak you can get at a restaurant

A

Boneless stop sirloin butt

65
Q

What is the most common loin cut

A

Short loin

66
Q

What are round subprimals

A

Sirloin tip round, Eye of round, outside round (flat), top inside round untrimmed

67
Q

What subprimals is used for roast beef

A

Top inside untrimmed round

68
Q

What is the main brisket subprimals

A

Brisket, deckle off

69
Q

What primals consists of “thin meats”

A

Plate, flank

70
Q

What are the plate subprimals

A

Short plate short ribs, outside skirt, inside skirt

71
Q

What are the flank subprimals

A

Inside skirt, flank steak

72
Q

What primal is tough and not made for steaks

A

Round

Meat Science (2 decks)

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