Beef Book Slaughter

____ cattle slaughter is governed by Islamic law.

Halal

# of yield grades

5

_____ beef must not have any artificial flavors,

colors, chemical preservatives or other artificial

ingredients.

Natural

Which part of a harvested animal are not

utilized after processing

None

What is the title of the person who performs a

Kosher slaughter?

Schochet

the term used to describe cattle whose soft

cartilage has turned to bone

hardbones

A carcass that has very dark lean muscle color,

often caused by low glycogen levels during

slaughter

dark cutter

____ foods conform to the regulations of Jewish

dietary law.

Kosher

split carcasses are called

sides of beef

a measure of the combination of muscle and

fat on a carcass

yield grade

A ____ has the head, feet, hide, and organs

removed and is ready to be fabricated into

primal sections

dressed carcass

_____ grade is the highest quality grade.

prime

Availability of Prime and Choice beef normally

hits a low point in the ___ and high point in the

____ month.

spring, winter

Quality grades of Prime, Choice, Select, and

Standard are classified as ____(less than 42

months of skeletal maturity)

young beef

What cuts are made from longissimus dorsi muscles?

rib eye, loin eye

Lower % of muscle to fat

higher yield grade

Yield grade of a carcass is determined by....

weight, fat, ribeye area

Cows are not used for ____ quality grade.

Prime

Quiz

Which beef grade has the highest marbling?

Prime

Beef that is not sold under a quality grade of

Prime, Choice, or Select.

no-roll

No-roll cattle represent around ____% of

carcasses being processed in fed cattle

packing plants.

5

The "sales cooler" is also known as the ___

where carcasses remain to chill to minimize

shrinkage and improve cutability

hot box

the loss of moisture from a carcass

shrinkage

What is the term for the most marbling?

Slightly abundant

Do older or younger cattle receive the best grades?

Younger

The best quality grade

Prime

The second-best quality grade

Choice

The third-best quality grade, very tender and made from young cattle

Select

The fourth-best quality grade seen in most supermarkets

Standard

The lowest quality grade of beef made available for human consumption, made from older cattle

Commercial

The last 3 quality grades

Utility, cutter, canner

How is dressing percentage determined?

HCW/live weight

The average KPH fat for Midwest carcasses is 2.5%. What does KPH stand for?

Kidney pelvic heart

What 4 factors does the yield grade depend on?

Backfat, HCW, KPH, ribeye area

Localized hemorrhaging within the muscles of a beef carcass, resulting in extra blood spots

Blood splash

A damaged longissimus muscle that creates a section of fatty tissue as a trauma response is:

Callused ribeye

This can be affected by deep tissue bruising or abcesses. If it damages the major muscle groups (the major primal cuts), it is a severe defect.

Trim loss