AA21.04.02: Understand quality features of beef, pork and po

In live barrows and gilts, the yield is evaluated by considering the degree of muscling and the thickness of:

• backfat

• hair

• hooves

• jowl

Chickens or turkeys with the feathers, blood, viscera, head, and feet removed are:

• Grade A poultry

• Grade B poultry.

• ready-to-cook poultry

• ready-to-eat poultry.

What is the grade for a feeder pig that looks unthrifty or diseased, has wrinkled skin, and has a head that looks too large for the rest of the body?

• U.S. No. 2

• U.S. No. 3

• U.S. No. 4

• U.S. Utility

What is the USDA grade for a 225-pound gilt that has thick muscling and 0.85 inch of backfat over the last rib?

• 1

• 2

• 3

• 4

What is the quality grade for a 38 month of age, 900 pound Angus steer that has 0.8 inches of fat over the ribeye, appears full and thick over the back, loin, and rump, has fat in the cod, and has thick muscling in the round and forearm?

• Commerical

• Prime

• Select

• Standard

The term used to describe the amount of muscling in a poultry carcass is:

• defeathering

• exposed flesh.

• fleshing.

• missing parts.

What is the grade for a feeder pig that has a large frame and thick muscling and is trim?

• U.S. No. 1

• U.S. No. 3

• U.S. Utility

• U.S. Cull

Steer, heifer, cow, bull, and stag are the five beef animal:

• marbling classes

• sex classes

• USDA grades

• yield grades.

The class of slaughter cattle that does not have a Prime grade is:

• bullocks

• cows

• heifers

• steers

Frame size, muscle thickness, and thriftiness are the three factors that determine grades for:

• feeder cattle.

• finish cattle.

• finish swine.

• slaughter cattle.