Pork Carcass Evaluation

Question 1

two value determining characteristics for swine

Answer 1

quality of the lean
yield of 4 retail cuts

Question 2

4 closely trimmed retail cuts

Answer 2

ham
loin
boston butt
picnic shoulder

Question 3

sexing pork carcass determinants

Answer 3

-semimembranosus(male; square, female: bean)
-pizzle eye(near aitch bone, only present in males)
-bald spot(where penis was removed)

Question 4

USDA grades for pork carcass

Answer 4

US 1
US 2
US 3
US 4
US utility

Question 5

how is the quality of the lean evaluated

Answer 5

firmness and fat of the lean
amount of feathering

Question 6

cutability grades

Answer 6

US 1
US 2
US 3
US 4

Question 7

muscling scores

Answer 7

1-no muscle
2-intermediate
3-heavy muscle

Question 8

carcass grade equation

Answer 8

(4 x fat thickness over last rib) - (1 x muscling score)

Question 9

T/F when calculating carcass grade you round normally to get final grade

Answer 9

FALSE. always round down
EX: 1.8=US 1

Question 10

what is the only grade PSE can receive

Answer 10

utility

Question 11

carcass lean value programs

Answer 11

designed to reward producers for superior hogs at the expense of inferior hogs. based on various carcass weights and last rib fat thickness grades

Question 12

the five principles of meat cutting

Answer 12

-separate lean from fat
-separate tender from tough
-sperate thick form thin
-separate valuable and less valuable
separate retail cuts cutting across the grain

Question 13

minor wholesale cuts

Answer 13

fat back
clear plate
jowl
feet
tail
neckbones

Question 14

major wholesale retail cuts

Answer 14

ham
loin
picnic shoulder
boston butt
belly
spare ribs

Question 15

Institutional Meat Purchase Specifications(IMPS)

Answer 15

standardize what a cut of meet is

Question 16

North American Meat Institute

Answer 16

publishes Meat Buyers Guide to provide pictoral references of mean cuts

Question 17

what series is swine in IMPS universal product code

Answer 17

400