Texas FFA Livestock CDE

What cut of meat is the star on?

• Rib

• Chuck

• Shoulder

• Brisket

In lambs and goats you want their necks to be:

• Long and lean

• Short and stocky

• Fatty

• Lean

How do you want leg placement for a steer, lamb, and goat?

• Its not as important

• Wide leg placement

• It doesn't matter

• Square leg placement

What is number 7 on the hog?

• Shoulder

• Spare Rib

• Picnic shoulder

• Side

What is 1 indicator that a steer is TOO fat?

• Legs set close together

• Full Flank

• Fine Boned

• Tapering Rump

You want show lambs and goats to have strong level:

• Top lines (back)

• Neck

• Face

• No idea

What is cut number nine?

• Leg

• Shank

• Flank

• Foreshank

How do you want a goats loin to be?

• Wide, Deep, and Long

• Thick

• Fatty

• Hard

Goats chest floor must be:

• Fatty

• Narrow and Lean

• Firm and wide

• No idea

Place this class

• 2341

• 2431

• 3241

• Mines not on here!