SELECTING ANIMALS FOR SLAUGHTER

Question 1

two important factors in the production of wholesome, good quality meat.

Answer 1

a. The health aspect
b. The Quality Aspect

Question 2

The calf is also subdivided into 3 classes:

Answer 2

1.Vealers
2.Slaughter calves
3.Feeder calves

Question 3

In the selection of feeder cattle or calves, the sex, age, weight and grade are of importance. In addition, consideration should be given to the following factors.

Answer 3

1.Constitution and thrift,
2.Natural fleshing,
3.Breeding,
4.Uniformity,
5.Absence of horns, and
6.Temperament and disposition.

Question 4

Cattle are divided into five (5) sex classes:

Answer 4

steers, heifers, cows, bullocks and bulls

Question 5

a male bovine castrated when young and which has not begun to developed to secondary physical characteristics of a bull.

Answer 5

steers

Question 6

a female bovine that has developed through reproduction or with age, the relatively prominent hips, large middle, and other physical characteristics typical of mature females.

Answer 6

cow

Question 7

a young (under approximately 24 months of age) male bovine (castrated or uncastrated) that has developed or begun to developed the secondary physical characteristics of an uncastrated male also will be considered a bull.

Answer 7

bullock

Question 8

a mature (approximately 24 months of age or older) uncastrated, male bovine. However, for the purpose of these standards, any mature, castrated, male bovine which has developed or begun to develop the secondary physical characteristics of an uncastrated male also will be considered a bull.

Answer 8

bull

Question 9

Claves are mostly divided into three sex classes:

Answer 9

steers, heifers, or bulls

Question 10

is the general outline or contour of the body. Butchers prefer animals with compact, well-fleshed block conformation.

Answer 10

conformation

Question 11

indicates the thickness of flesh in the live animals. In the carcass it refers to the loss of muscle, colour and covering of fat.

Answer 11

finish

Question 12

is a combination of finish, texture, colour and firmness of fat, marbling (intramuscular fat), and proportion of meat to bone.

Answer 12

quality

Question 13

These are females which had one calf, but have not more than six broad teeth about 3 years old. Although somewhat variables in quality, the better animals can produce very good beef, S.Y.C. vary in weight form 400-600 kgs with percentage from 54-60 percent.

Answer 13

Cow Heifer-Special Young Cows (S.Y.C.)

Question 14

produce nearly half our home supplies, the majority being dairy cows.

Answer 14

Fat cows

Question 15

are unsuitable for the fresh meat trade, and are used therefore for manufacturing purposes. The carcass is dark red in color, coarse grained with a high proportion of fats and meats.

Answer 15

fat bulls

Question 16

are slaughter as baby veal when a few days old Dutch veal when around 12-16 weeks baby veal is based on the supply of purebred bull calves from the diary breeds which are unsuitable for beef.

Answer 16

calves

Question 17

is relatively new method or producing veal. Specially formulated milk replacement meals are fed to the calves I generous amount to enable them to make maximum live weights.

Answer 17

dutch veal

Question 18

is one of the most important resources in the operation of slaughterhouse and other types of meat establishments. Large quantities of water are used in cleaning process areas, cleaning and sanitizing the production equipment and in washing the meat to meet the acceptable levels of cleanliness.

Answer 18

water