Quiz about Beef Carcass Evaluation Quiz

Question 1

What are the three things the USDA system for beef carcass evaluation relies on?

Accepted Answer

USDA Quality Grade, USDA Yield Grade, and carcass weight

Answer

USDA Quality Grade, USDA Yield Grade, and carcass age

Answer

USDA Quality Grade, USDA Processing Speed, and carcass weight

Answer

USDA Inspection Grade, USDA Yield Grade, and carcass weight

Question 2

What percentage of the total carcass weight does the forequarter approximately comprise?

Accepted Answer

48%

Answer

52%

Answer

50%

Answer

60%

Question 3

Which of the following is NOT a part of the beef carcass forequarter?

Accepted Answer

Sirloin

Answer

Chuck

Answer

Brisket

Answer

Rib

Question 4

What is the process called when a beef carcass is split between the 12th and 13th ribs?

Accepted Answer

Ribbing

Answer

Quartering

Answer

Splitting

Answer

Butchering

Question 5

Why is a proper understanding of animal anatomy as well as the USDA Grading system necessary for beef carcass evaluation?

Accepted Answer

To determine the total dollar value of the carcass

Answer

To ensure the meat is safe for consumption

Answer

To comply with beef packaging regulations

Answer

To improve the speed of the slaughter process

Question 6

Which part of a beef carcass is located directly above the brisket?

Accepted Answer

Chuck

Answer

Plate

Answer

Rib

Answer

Round

Question 7

Identify the part of the beef carcass that is situated between the rib and the round.

Accepted Answer

Sirloin

Answer

Shortloin

Answer

Flank

Answer

Plate

Question 8

What is the name of the part of the beef carcass that is found below the shortloin and in front of the round?

Accepted Answer

Flank

Answer

Rib

Answer

Brisket

Answer

Plate

Question 9

Which part of the beef carcass is indicated by the label directly below the sirloin?

Accepted Answer

Shortloin

Answer

Round

Answer

Flank

Answer

Plate

Question 10

What is the primary difference between meat grading and meat inspection?

Accepted Answer

Meat inspection is a mandatory program, while meat grading is a voluntary service.

Answer

Meat grading is mandatory, while meat inspection is voluntary.

Answer

Meat inspection is conducted by the AMS, while meat grading is conducted by the FSIS.

Answer

Meat grading predicts the quantity of meat, while meat inspection predicts the palatability.

Question 11

Which agency conducts meat grading?

Accepted Answer

Agriculture Marketing Service (AMS)

Answer

Food Safety and Inspection Service (FSIS)

Answer

United States Department of Agriculture (USDA)

Answer

Federal Meat Inspection Service (FMIS)

Question 12

What do quality grades in meat grading predict?

Accepted Answer

The palatability of meat

Answer

The cutability of meat

Answer

The safety of meat for consumption

Answer

The nutritional value of meat

Question 13

Which characteristics are included in the evaluation of quality grading?

Accepted Answer

Marbling score, maturity, lean texture, firmness of lean and fat, and color of the lean and fat

Answer

Marbling score, maturity, and color of the meat only

Answer

Firmness of lean and fat, and color of the meat only

Answer

Maturity and color of the lean only

Question 14

How is the evaluation of marbling in beef carcasses determined?

Accepted Answer

By visual appraisal of the intramuscular fat within the ribeye between the 12th and 13th ribs

Answer

By the overall weight of the carcass

Answer

By the color of the meat only

Answer

By the age of the animal at the time of slaughter

Question 15

What is the significance of a higher marbling score?

Accepted Answer

It is more desirable and ranks high quality carcasses above low quality carcasses

Answer

It indicates a lower quality of meat

Answer

It is less desirable and ranks carcasses lower

Answer

It has no impact on the ranking of carcasses

Question 16

What is the primary cause of age-associated toughening in meat as mentioned in the text?

Accepted Answer

Reduced solubility of collagen

Answer

Loss of bone density

Answer

Increase in fat content

Answer

Dehydration of muscle tissue

Question 17

How is maturity in animals determined according to the USDA?

Accepted Answer

By the physiological age of the carcass

Answer

By the chronological age of the animal

Answer

By the weight of the animal

Answer

By the color of the meat

Question 18

What does the ossification of the top three thoracic buttons indicate?

Accepted Answer

The age of the animal

Answer

The weight of the carcass

Answer

The tenderness of the meat

Answer

The color of the rib bones

Question 19

According to the USDA maturity classification, what is the ossification percentage in the top 3 thoracic buttons for a grade A maturity?

Accepted Answer

0-10%

Answer

10-35%

Answer

35-70%

Answer

70-90%

Question 20

What is the characteristic of rib bones in more mature animals?

Accepted Answer

They become flatter and whiter

Answer

They become rounder and redder

Answer

They become denser and heavier

Answer

They lose their bone marrow

Question 21

According to Table 2, at what age range is the USDA maturity classified as 'D'?

Accepted Answer

72-96 months

Answer

0-30 months

Answer

30-42 months

Answer

42-72 months

Question 22

What is the state of lumbar ossification for a USDA maturity grade 'B'?

Accepted Answer

Nearly complete ossification

Answer

No ossification

Answer

Complete ossification

Answer

Moderately ossified

Question 23

What color and texture does the lean tissue in ribeye have when determining maturity?

Accepted Answer

Pale, bright, light red color, finely textured

Answer

Dark purplish red and very coarse in texture

Answer

Pale, bright, light red color, very coarse in texture

Answer

Dark purplish red and finely textured

Question 24

Which USDA maturity class is considered to contain young carcasses?

Accepted Answer

A) A and B

Answer

B) C and D

Answer

C) E

Answer

D) B and C

Question 25

How many subunits are there within each USDA maturity class?

Accepted Answer

100

Answer

10

Answer

50

Answer

20

Question 26

According to the USDA grading, what is the maximum allowable difference in maturity units between skeletal and lean maturities to use a simple average for overall maturity?

Accepted Answer

D) 40 units

Answer

A) 10 units

Answer

B) 20 units

Answer

C) 30 units

Question 27

Where does visual analysis begin when analyzing thoracic buttons for ossification?

Accepted Answer

The top three thoracic buttons

Answer

The bottom three thoracic buttons

Answer

The middle thoracic buttons

Answer

The entire thoracic region

Question 28

What is another method mentioned for judging the maturity of a carcass besides analyzing thoracic buttons?

Accepted Answer

Looking at the amount of fusion within the sacral vertebrae

Answer

Measuring the weight of the carcass

Answer

Checking the color of the ribeye

Answer

Counting the number of muscle bundles

Question 29

How are the USDA Quality Grades determined for beef carcasses?

Accepted Answer

By combining marbling and maturity scores

Answer

Based on the weight and age of the carcass

Answer

According to the color and size of the carcass

Answer

Through the inspection of the carcass's bone structure

Question 30

Which USDA Quality Grades are designated for young beef (A and B maturity)?

Accepted Answer

Prime, Choice, Select, and Standard

Answer

Commercial, Utility, Cutter, and Canner

Answer

High Commercial, Average Commercial, Low Commercial

Answer

High Utility, Average Utility, Low Utility

Question 31

What is the correct Quality Grade for a carcass with B maturity and Moderate marbling?

Accepted Answer

High Choice

Answer

High Prime

Answer

Average Prime

Answer

Low Prime

Question 32

What are "dark cutters" and "blood splash" in the context of beef quality?

Accepted Answer

Defects that lead to consumer disapproval

Answer

Types of marbling

Answer

Methods of cooking beef

Answer

Grading systems for beef maturity

Question 33

Which Quality Grade is not eligible for either High or Low Select according to the note in the document?

Accepted Answer

High Standard

Answer

High Prime

Answer

High Choice

Answer

Carcasses with B maturity

Question 34

How many USDA Yield Grades are there for slaughter cattle?

Accepted Answer

5

Answer

3

Answer

4

Answer

6

Question 35

Which USDA Yield Grade is described as having a carcass that is almost completely covered in fat, but the lean is completely visible through the fat over the round, chuck, and neck?

Accepted Answer

Yield Grade 2

Answer

Yield Grade 1

Answer

Yield Grade 3

Answer

Yield Grade 4

Question 36

What is the most critical part of yield grading in judging, especially for recognizing yield grades 4 and 5?

Accepted Answer

The ability to recognize yield grades 4 and 5

Answer

The amount of fat at the 12th rib

Answer

The size of the ribeye at the 12th rib

Answer

The quality of the meat

Question 37

Which USDA Yield Grade carcass is described as having a thin layer of external fat over the rib, loin, rump and clod with slight deposits of fat in the flank and cod/udder regions?

Accepted Answer

Yield Grade 1

Answer

Yield Grade 2

Answer

Yield Grade 3

Answer

Yield Grade 5

Question 38

What distinguishes a USDA Yield Grade 5 carcass from the others?

Accepted Answer

A thick layer of fat over all external regions with extensive fat in the brisket, cod/udder and flank regions

Answer

No visible fat

Answer

A thin layer of external fat

Answer

Only visible lean on the shank, outside plate and flank

Question 39

According to Table 6, what is the Preliminary Yield Grade (PYG) for a back fat measurement at the 12th rib of 0.5 inches?

Accepted Answer

3.3

Answer

2.3

Answer

3.5

Answer

4.0

Question 40

What adjustment to the Preliminary Yield Grade (PYG) should be made for a KPH of 3.5% according to Table 8?

Accepted Answer

0.0

Answer

+0.1

Answer

-0.1

Answer

-0.3

Question 41

What is the first factor to consider when quality grading carcasses according to the text?

Accepted Answer

Trimness

Answer

Muscling

Answer

Yield

Answer

Marbling

Question 42

Which of the following is the correct order to rank beef carcasses from most desirable to least desirable?

Accepted Answer

USDA Prime, USDA High and Average Choice, USDA Low Choice, USDA Select, YG 4, USDA Standard, YG 5

Answer

USDA Prime, USDA Select, USDA High and Average Choice, USDA Low Choice, YG 4, USDA Standard, YG 5

Answer

USDA Prime, USDA High and Average Choice, USDA Select, USDA Low Choice, USDA Standard, YG 4, YG 5

Answer

USDA Prime, USDA High and Average Choice, USDA Low Choice, USDA Select, USDA Standard, YG 4, YG 5

Question 43

Where is the optimal place to begin evaluating the marbling and backfat of beef carcasses?

Accepted Answer

At the cut surface of the 12th rib

Answer

By looking at the overall carcass

Answer

At the front quarter of the carcass

Answer

By examining the hindquarter

Question 44

According to the "Rule of Thumb," which characteristic should be prioritized for final ranking?

Accepted Answer

Quality

Answer

Yield

Answer

Trimness

Answer

Muscling

Question 45

What is advised to do during practices and contests for beef judging?

Accepted Answer

Stay focused and positive

Answer

Focus on yield over quality

Answer

Delay placing classes until the end

Answer

Ignore the "Rule of Thumb"

Question 46

When taking notes on the closest pair in a class, what should be used for abbreviations for terms that will serve the purpose of short hand and emphasize important differences?

Accepted Answer

Underlining, circling or starring

Answer

Highlighting, boxing or crossing out

Answer

Doodling, sketching or drawing

Answer

Numbering, bulleting or lettering

Question 47

What is the recommended logical order when listing differences in trimness, muscling, and quality in notes?

Accepted Answer

Start at the ribeye and move from the top of the carcass down

Answer

Start at the brisket and move from the bottom of the carcass up

Answer

Start at the loin edge and move from the middle of the carcass outwards

Answer

Start at the chuck and move in no particular order

Question 48

According to the terminology provided, how is the muscling of the ribeye described?

Accepted Answer

Larger, shapelier

Answer

Thicker, fuller

Answer

Heavier muscled

Answer

Plumper, meatier

Question 49

What quality characteristic is indicated by a higher degree of marbling in meat?

Accepted Answer

Quality

Answer

Maturity

Answer

Trimming

Answer

Muscling

Question 50

What is the Hot Carcass Weight (HCW) of Carcass 1?

Accepted Answer

900

Answer

4.5

Answer

14.2

Answer

4.7

Question 51

What is the Ribeye Area (REA) of Carcass 1?

Accepted Answer

14.2

Answer

4.5

Answer

900

Answer

4.7

Question 52

What is the Quality Grade assigned to Carcass 1?

Accepted Answer

Ch-

Answer

A 00

Answer

Small 80

Answer

4.0%

Question 53

What level of marbling is present in Carcass 1?

Accepted Answer

Small 80

Answer

A 00

Answer

Ch-

Answer

4.0%

Question 54

What is the Hot Carcass Weight (HCW) of Carcass 2?

Accepted Answer

900

Answer

3.0

Answer

12.5

Answer

3.5

Question 55

What does the PYG value of 3.0 represent for Carcass 2?

Accepted Answer

Percent kidney, pelvic, and heart fat

Answer

Marbling score

Answer

Ribeye area

Answer

Yield grade

Question 56

What is the Ribeye Area (REA) of Carcass 2?

Accepted Answer

12.5

Answer

3.0

Answer

900

Answer

3.5

Question 57

What is the Quality Grade assigned to Carcass 2?

Accepted Answer

Se-

Answer

A 00

Answer

Slight 40

Answer

3.5

Question 58

What does the maturity score of "A 00" indicate about Carcass 2?

Accepted Answer

It is the youngest maturity classification for beef.

Answer

It is the highest quality grade.

Answer

It indicates the least amount of marbling.

Answer

It represents the hot carcass weight.

Question 59

Based on the information provided, what is the marbling score for Carcass 2?

Accepted Answer

Slight 40

Answer

Se-

Answer

A 00

Answer

3.5

Question 60

What is the Hot Carcass Weight (HCW) of Carcass 3?

Accepted Answer

900

Answer

2.6

Answer

11.0

Answer

3.3

Question 61

What is the Ribeye Area (REA) of Carcass 3?

Accepted Answer

11.0

Answer

2.5%

Answer

2.6

Answer

3.3

Question 62

What is the Quality Grade assigned to Carcass 3?

Accepted Answer

Se+

Answer

A 00

Answer

Slight 60

Answer

2.5%

Question 63

What does the Marbling score of Slight 60 indicate about Carcass 3?

Accepted Answer

Low quality

Answer

High quality

Answer

Average quality

Answer

Excessive fat

Question 64

What is the Maturity classification of Carcass 3?

Accepted Answer

A 00

Answer

Se+

Answer

Slight 60

Answer

2.5%

Beef Carcass Evaluation Quiz

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