Meats questions

Pork carcasses with a marbling score of ___ are eliminated from retail use due to palatability issues.

• 2

• 3

• 4

• 1

Ovine carcasses usually weigh between ____?

• 50-80 lbs

• 100-120 lbs

• 30-45 lbs

• 80-90 lbs

An example of a value-added product is one that is

• Organic

• Antibiotic free

• raw

• ready-to-eat

For every ___ square inch change in ribeye area on a beef carcass, the yield grade changes by approximately thirty percent of a yield grade.

• 0.75

• 0.5

• 1.0

• 0.25

A yield grade of 3 should have approximately ____ inch of backfat in ovine species

• 0.26

• 0.50

• 0.38

• 0.14

A lamb carcass with two spool joints combined with flat and wide rib bones is classified as _______.

• yearling mutton

• mutton

• older lamb

• young lamb

A beef carcass with B maturity is NOT eligible for what Quality Grade?

• standard

• select

• prime

• choice

Yield grades predict the ____ of meat.

• Cutability

• taste

• Juiciness

• Tenderness

Beef steaks are approximately under ______ thick while roasts are over ______ thick.

• 1.5 inches; 1 inch

• 1 inch; 1.5 inches

• 1.75 inch; 1 inch

• 2 inches; 1.25 inches

What type of facility turns inedible parts of livestock into byproducts?

• Recycling

• Fabrication

• Rendering

• Processing