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Beef Unit Quiz #2

Total questions: 31

Worksheet time: 16mins

Name
Class
Date
1.
The meat we get from cattle
a)
Beef
b)
Pork
c)
Poultry
d)
White
2.

What is the name of the operation that keeps mature cattle to produce calves to sell to other producers?

a)

Backgrounders

b)

Cow-Calf

c)

Seedstocker

d)

Commerical

3.
1. What stage of production are the calves kept with their mothers?
a)
A. Cow/Calf Production
b)
B. Backgrounding
c)
C. Feedlot
d)
D. Both A & B.
4.
Both parents are registered
a)
Purebred
b)
Composite
c)
Dual purpose
d)
Bos taurus
5.

What breed is this?

a)

Angus

b)

Hereford

c)

Maine Anjou

d)

Simmental

6.

What breed is this?

a)

Angus

b)

Brahman

c)

Chianina

d)

Hereford

7.

What breed is this?

a)

Chianina

b)

Hereford

c)

Polled Hereford

d)

Simmental

8.
a)

Porterhouse Steak

b)

Tenderloin Steak

c)

T-Bone

d)

Shoulder blade steak

9.
a)

Porterhouse Steak

b)

Rib Steak

c)

T-Bone

d)

Shoulder Top Blade

10.
What is the internal temperature of ground beef when it is considered safe to eat?
a)
110 degrees F
b)
160 degrees F
c)
210 degrees F
d)
120 degrees F
11.
What is the most accurate way to test if beef is done and safe to eat?
a)
Look at it
b)
taste it
c)
Use a thermometer
d)
Cut it open
12.
What is the definition of beef?
a)
meat that comes from mature cattle over 1 year-old
b)
meat that comes from an animal
c)
meat that comes from a deer
d)
meat that is cooked
13.
Which describes beef that is Prime grade?
a)
Has some marbling and is usually preferred by consumers
b)
Has the most marbling and is higher priced
c)
is the lowest priced and has the least amount of marbling
14.
Which is not a common nutrient found in beef?
a)
B Vitamins
b)
Protein
c)
Carbohydrates
d)
Iron
15.
Which definition describes the select grade of meat?
a)
Has the most marbling and is high priced
b)
has some marbling and is preferred by consumers
c)
has the least amount of marbling and cost less
16.
Which definition describes the choice grade of beef?
a)
Has some marbling and is preferred by consumers
b)
Has the most marbling and is higher priced
c)
Has the least amount of marbling and is less expensive
17.
Beef is high in protein.  Protein is good for
a)
giving you energy
b)
for growth and repair of the body
c)
for a healthy nervous system
18.
Beef is high in Iron. Iron is good for
a)
healthy red blood cells
b)
healthy nervous system
c)
for healthy bones
19.
Beef is high in B vitamins.  B vitamins are good for
a)
Giving you energy
b)
healthy red blood cells
c)
healthy nervous system
20.

Most beef cattle are purebred.

a)

True

b)

False

21.

Operations that raise only registered or purebred cattle.

a)

Commercial Operation

b)

Stocker Operation

c)

Feedlot Operation

d)

Purebred Operation

22.

This operation is growing programs for feeder cattle from time calves are weaned until they go to a feedlot.

a)

Purebred Operation

b)

Feedlot Operation

c)

Stocker Operation

d)

Cow-Calf Operation

23.

Calves usually stay at a stocker operation until they are how old?

a)

10-14 months

b)

12-18 months

c)

14-20 months

d)

18-20 months

24.

In this operation, cattle are fed a balanced diet for 90-120 days.

a)

Stocker Operation

b)

Purebred Operation

c)

Feedlot Operation

d)

Cow-Calf Operation

25.

In a feedlot operation, cattle are kept in groups of _______.

a)

25 head

b)

100 head

c)

50 head

d)

75 head

26.

In feedlot operations, cattle are fed until they are approximately _______ pounds.

a)

900-1100

b)

1250-1400

c)

1500-1600

d)

800-950

27.
Amount of fat in meat is called ______.
a)
Fat Content
b)
Fat to Meat Ratio
c)
Marbling
d)
Fat Classification
28.
Injections should be put in the ________.
a)
Neck
b)
Major Artery
c)
Shoulder 
d)
Brisket
29.
An animal belonging to the same genus as cattle
a)
Bos taurus
b)
Bovines
c)
Bos Indicus
d)
Beef
30.
The subspecies of cows most commonly raised in the United States. This subspecies is preferred due to its milk production and beef quality.
a)
Veal
b)
Bos taurus
c)
Bos Indicus
d)
Cow
31.

The subspecies of cow that originated in Southeast Asia and Africa. This subspecies is characterized by a large hump on its back along with baggy skin. This subspecies is more heat tolerant than bos taurus and can forage on less nutritious ranges.

a)

Cow

b)

Steer

c)

Bos Indicus

d)

Bull

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