2015 CDE Meats Written Test

The fat located within the muscle (intramuscular fat) in a retail cut is known as:

• Maturity

• Marbling

• External Fat

• Glaze

• Seam Fat

The major grading factor that is different between the beef quality grades of U.S. Select and U.S. Choice is:

• Maturity

• Nutrition

• Marbling

• Lean Color

• None of the answers are correct.

The USDA Grade that indicates the amount of boneless closely trimmed retail cuts in a carcass is:

• Quality Grade

• Yield Grade

• Dessing Percentage

• Cooler Shrinkage

• Cutability

The USDA Quality grades for a young beef in the "A" Maturity are:

• 1,2,3,4,5

• 1,2,3,4, Utility

• 1,2,3, No Roll

• Prime, Choice, Select, Standard

• Prime Choice, Standard

The Quality Grades of beef that are most common in the retail store are;

• Prime and Choice

• Choice and Select

• Choice and Good

• Select and Standard

• Commercial and Utility

The factors used to predict the USDA Yield Grades of beef carcasses are:

• Hot carcass weight, last rib backfat, and muscle score

• Hot Carcass weight, loin muscle area, and kidney heart and pelvic fat %.

• Hot carcass weight, adjusted fat thickenss and muscle score

• Hot carcass weight, adjusted fat thickenss, ribeye area and kidney pelvic and heart fat %.

• Backfat, PYG, and adjusted PYG

The primary grading factor used to calculate the USDA yield grade for lamb carcass is:

• Hot carcass weight

• Fat Streaking in the flank

• Maturity

• Fat Thickness

• Body Wall thickness

The carcass grading factors used for USDA grading of pork carcasses are:

• Last rib backfat at the midline and muscle score

• Last rib backfat at the midline and loin muscle area and the 10th rib

• 10th rib backfat over the loin muscle and muscle score

• 10th rib backfat over the loin muscle and loin muscle area

• Lean color and marbling.

The muscling scores used for pork carcass grading are:

• Abundant, modest, slight

• Thick, Average, thin

• Thick medium, and thin

• Very think, Thick, and Thin

• Modest, average, and very thin.

If two carcasses had the same carcass weight and the same fat thickness but one was a yield grade 3 and one was a yield grade 2, we would estimate that the YG 3 carcass would have:

• More backfat

• a smaller ribeye

• a greater % of Kidney, Pelvic, Heart fat

• Both a smaller ribeye and greater %KPH

• All answers are correct