Meats C

What percentage of cattle in the provided pen were YG 3?

50%

American actually eat _________ ounces of meat per day.

2.5

As muscling increases, what happens to retail cut yield?

Increases

The proportions of muscle, bone, and fat for optimal growth must consider what?

The inherent growth potential of the specific animal involved.

Cutability in swine according to sex is ranked as follows: Boar > __________ > Barrow.

Gilt

Charolais cattle tend to have predominantly ______ muscle fibers.

White

For an animal to be considered meaty, it must be __________ and lean.

Muscular

True or False: Fat hogs sleep longer than lean hogs.

False

True or False: Long bodied, tall stretchy animals yield higher percentages of steaks.

False

Old cows are discounted compared to young heifers due to their ________ colored fat.

Yellow

True or False: Age affects all species equally in market animal appraisal.

False

What did the National Consumer Retail Beef Study find that consumers wanted?

Taste fat, not waste fat.

The problem with sex occurs when animals are marketed __________ they reach puberty.

After

True or False: There is a measure of internal fat for pork and lamb cutability grading.

False

To predict mutability, what do we need to know about fat and muscle?

Amount of subcutaneous fat and amount of muscle.

True or False: Weight and Sex have endless combinations compared to age, fatness, and muscling.

False

What is the acceptability problem with young ewes compared to wethers?

Yearling mutton.

What body area has the lowest priority for nutrient utilization?

Rib loin junction.

What demonstrates the minimum fat needed for taste and maximum fat for diet/health guidelines?

Window of acceptability.

What fat depot has the lowest priority for nutrient utilization?

Intramuscular.

What is the highest (best) cutability grade for lamb?

YG 1.

What is the highest palatability grade for beef?

Prime.

What is the number one factor related to the foods that consumers choose?

Taste.

Why do heifers have lower dressing percentages than steers?

Pregnancy.

Which region of the heifer carcass is in higher proportion than steer?

Flank.

True or False: Chicken has much lower cholesterol than beef.

True

Cuts such as the beef eye of round roast, top round steak, and pork tenderloin are examples of what?

Low fat products.

True or False: Lean beef can be as effective in lowering serum cholesterol as chicken/fish.

True

What technology uses high-frequency sound waves to predict composition?

Ultrasonics.

Violation of which concept leads to decreased rate of gain, feed efficiency, and undesirable carcass composition?

Do not hold.

Which would be leaner, a beef carcass with a high or low specific gravity reading?

High.

Which would be leaner, a pork carcass with a high or low ToBEC reading?

High.

What sex class of bovine has the highest cutability?

Bullock.

Which relative merit area causes carcasses to be too fat and retail cuts to be too large?

Weight.

What type of grading system is used to grade beef?

Hierarchical.

What type of iron is more easily absorbed by the body?

Heme.

Which species has problems with undesirable flavored condemnation rates with advanced age?

Sheep.

What cattle breed has a high inherent ability to deposit marbling?

Angus.

What sex class of beef has a tenderness problem?

Bullock.

What gives firmness and appearance to cuts?

Fatness.

Which species' only problem with advancing age is they get fatter?

Swine.

What measures gamma radiation to measure muscle?

K40.

What uses video and computer technology to measure carcass composition?

VIA Video Image Analysis.

What vitamin in 3 oz of meat meets over 100% of RDA?

B-12.

What tissue has the highest priority for nutrient utilization in living animals?

Nervous.

What is the last area for muscle development in a living animal?

Rib loin junction.

What term describes fat that is in excess and must be trimmed from a carcass?

Trimmable.

What makes up 56% of total muscle weight in cattle of different shapes and appearances?

Expensive Muscle Group.

Beef quality grades are determined by lean firmness, marbling score, and what else?

Maturity.

What animal produces a carcass with prominent hips and devoid of fat in certain areas?

Cow.

What is the beef maturity group that has the most bone and flattest ribs?

E.

The IMPS numbers for beef cuts are in what series?

100

What condition is caused by low glycogen content of the lean at the time of slaughter?

Dark cutter.

What is the term used when all of the fat is removed from a cut?

Trimmed.

What beef yield grade has the lowest expected yield of boneless, closely trimmed retail cuts?

YG 5.

What is the Maximum price basis formula?

(live weight x dressing percentage) x quality grade price per pound.

What is the carcass cost basis formula?

(live price per cwt / dressing percentage) x 100.

What part of the beef side contains a greater percentage?

Forequarter.

Which quarter contains a higher percentage of the major thick cuts from a beef side?

Hindquarter.

What is a term used for the financial measurement related to meat?

Butcher's dollar.

True or False: As fatness increases, retail cut yield decreases.

True.