Unit 2 Flashcards
Yield grade ____ is the leanest, heaviest, muscled carcass.
3
4
1
2
1
Place the grades of beef from best to worst for human consumption.
Choice
Commerical
Cull
Prime
Select
Standard
Prime
Choice
Select
Standard Grade
Commercial
Cull
_________ is the hormone that helps prepare the female’s body for and then maintain pregnancy.
Testosterone
Estrogen
Progesterone
Steroids
Progesterone
_______ was once used to synchronize heat because it suppresses estrus as long as it is used.
Zeranol
Estradiol Benzoate
MGA
DES
MGA
These operations are involved in producing cattle: purebred registered, cow-calf commercial, _______ and feedlot.
Pathogen- free
Farm Flock
Broilers
Stocker
Stocker
_____ meat is usually processed into lunch meats, soup, and canned meat products.
Commercial
Select
Cull
Standard
Commercial
_______ is (are) a chemical substance produced by the endocrine glands.
Testosterone
Estrogen
Steroids
Hormones
Hormones
Match the types of meats and sources together:
1.
Veal
a.
Young Cattle
b.
Mature Cattle
c.
Mature Sheep
d.
Swine
e.
Goat Meat
f.
Young Sheep
g.
Chicken
a. Young Cattle
Match the types of meats and sources together:
Lamb
a.
Young Cattle
b.
Mature Cattle
c.
Mature Sheep
d.
Swine
e.
Goat Meat
f.
Young Sheep
g.
Chicken
f. Young Sheep
Match the types of meats and sources together:
Mutton
a.
Young Cattle
b.
Mature Cattle
c.
Mature Sheep
d.
Swine
e.
Goat Meat
f.
Young Sheep
g.
Chicken
c. Mature Sheep
Match the types of meats and sources together:
Broiler
a.
Young Cattle
b.
Mature Cattle
c.
Mature Sheep
d.
Swine
e.
Goat Meat
f.
Young Sheep
g.
Chicken
g. Chicken
Match the types of meats and sources together:
Pork
a.
Young Cattle
b.
Mature Cattle
c.
Mature Sheep
d.
Swine
e.
Goat Meat
f.
Young Sheep
g.
Chicken
d. Swine
Match the types of meats and sources together:
Chevron
a.
Young Cattle
b.
Mature Cattle
c.
Mature Sheep
d.
Swine
e.
Goat Meat
f.
Young Sheep
g.
Chicken
e. Goat Meat
Match the types of meats and sources together:
Beef
a.
Young Cattle
b.
Mature Cattle
c.
Mature Sheep
d.
Swine
e.
Goat Meat
f.
Young Sheep
g.
Chicken
b. Mature Cattle
According to statistics, milk production has ______ for the past 10 years.
remained unchanged
sharply declined
decreased slightly
increased steadily
increased steadily
_______ scores reflect the age of the animal at slaughter.
Prime
Maturity
Marbling
Maturity
Annual meat production in the U.S. is valued at about $____billion.
10
100
50
25
100
Fish feed is commonly made of fish meal, ______ meal, vitamins, and nutrients.
Millet
Soybean
Wheat
Bean
soybean
What breaks down the fish waste in an aquaculture tank?
Timed Filters
Water
Bacteria
Air
Bacteria
There are over _____ different varieties of lettuce growing in the aquaculture greenhouse.
60
50
40
70
70
What acts as fertilizer for the plants in aquaculture production?
Fish Feed
Air
Fish Waste
Water
Fish waste
Tilapia eat both meat and vegetation. They are _______.
Omnivores
Predators
Herbivores
Carnivores
Omnivores
Explain why some cuts are more expensive than others. What factors determine the value of a beef and pork retail cuts?
The cost of cuts of meat depends on multiple factors such as the tenderness, leanness or fat marbling, and how much of that specific cut is harvested from each animal.
Meat from the beef or hog was more expensive overall? Why do you think this is so?
From my research beef is more expensive. I think many people enjoy eating beef and beef is more expensive to raise.
What is the most expensive cut in terms of price per pound for beef and pork?
For beef ribeye steak was the most expensive. For pork ham was the most expensive.
