Free Printable Beef Test Review

1.

Where did the Chianina originate?

a)

China

b)

Italy

c)

Scotland

d)

France

2.

Where did the Brahman originate?

a)

Belgium

b)

Switzerland

c)

India

d)

United States

3.

Where did the Angus originate?

a)

France

b)

England

c)

Italy

d)

Scotland

4.

Where did the Hereford originate?

a)

England

b)

Scotland

c)

France

d)

Italy

5.

Where is the Charolais from?

a)

France

b)

Scotland

c)

England

d)

Switzerland

6.

Where is the Maine Anjou from?

a)

France

b)

Scotland

c)

England

d)

United States

7.

Where did the Limousin originate?

a)

France

b)

Scotland

c)

England

d)

Italy

8.

Where did the Simmental originate?

a)

France

b)

Italy

c)

Switzerland

d)

England

9.

Where did the shorthorn originate?

a)

England

b)

France

c)

Scotland

d)

Italy

10.

What breed is this?

a)

Angus

b)

Hereford

c)

Maine Anjou

d)

Simmental

11.

What breed is this?

a)

Angus

b)

Brahman

c)

Chianina

d)

Hereford

12.

What breed is this?

a)

Charolais

b)

Chianina

c)

Hereford

d)

Simmental

13.

What breed is this?

a)

Charolais

b)

Chianina

c)

Limousin

d)

Shorthorn

14.

What breed is this?

a)

Angus

b)

Hereford

c)

Simmental

d)

Polled Hereford

15.

What breed is this?

a)

Angus

b)

Maine Anjou

c)

Limousin

d)

Shorthorn

16.

What breed is this?

a)

Charolais

b)

Hereford

c)

Maine Anjou

d)

Simmental

17.

What breed is this?

a)

Charolais

b)

Hereford

c)

Maine Anjou

d)

Shorthorn

18.

What breed is this?

a)

Angus

b)

Hereford

c)

Limousin

d)

Simmental

19.

Name this Breed

a)

Brahman

b)

Angus

c)

Shorthorn

d)

Beefmaster

20.

What is the term that refers to a young female bovine that has not given birth?

a)

Heifer

b)

Cow

c)

Ewe

d)

Bull

21.

What is the term that relates to a in-tact male bovine?

a)

Steer

b)

Heifer

c)

Bull

d)

Cow

22.

What is the term that refers to a castrated male bovine?

a)

Barrow

b)

Steer

c)

Bull

d)

Cow

23.

What is the term that refers to a mature female that has had at least one calf?

a)

Cow

b)

Bull

c)

Heifer

d)

Steer

24.

What is the offspring of cattle called?

a)

Piglett

b)

Calf

c)

Cow

d)

Lamb

25.

What are Brahman cattle known for

a)

The high quantity of milk they produce

b)

A large amount of milk fat in their milk

c)

Being Disease and Heat Resistant

d)

The marbling in their meat

26.

Which term means to be born without horns?

a)

Cull

b)

hornless

c)

Dehorned

d)

Polled

27.

Leather, Insulin, Marshmallows, Tire additives, Serin for candy, and heart valve material are just a few of the many byproducts that we obtain from cattle.

a)

True

b)

False

28.

This breed of cattle is 3/8 Brahman and 5/8 Angus

a)

Brangus

b)

Simmental

c)

Limousin

d)

Santa Gertrudis

29.

American breeds developed by crossing the Braham from India with English breeds are bred to

a)

improve meat quality.

b)

increase heat tolerance.

c)

increase milk production.

d)

reduce the size of calves.

30.

Cattle that orientated from Europe

a)

Bos indicus

b)

Dual purpose

c)

Bos taurus

d)

Purebred

31.

The scientific name for cattle is __________.

a)

Bovine

b)

Swine

c)

Equine

d)

Ovine

32.

The two classifications for domestic cattle are?

a)

Hugo Boss

b)

Bos indicus and Bos Taurus

c)

Bos India and Bos English

d)

Bos India and Bos Taurus

33.

Fat within the muscle tissue. Indicates higher quality meat.

a)

Elastin

b)

Primal Cuts

c)

Marbling

d)

Barding

34.

Which wholesale cut is #5?

a)

Chuck

b)

Rib

c)

Plate

d)

Round

e)

Flank

35.

Which wholesale cut is #6?

a)

Brisket

b)

Chuck

c)

Round

d)

Flank

e)

Plate

36.

Which wholesale cut is #2?

a)

Ribs

b)

Chuck

c)

Plate

d)

Round

e)

Loin

37.

Which wholesale cut is #9?

a)

Round

b)

Sirloin

c)

Shank

d)

Plate

e)

Flank

38.

Which wholesale cut is #1?

a)

Chuck

b)

Round

c)

Brisket

d)

Shank

e)

Flank

39.

Which wholesale cut is #8.

a)

Flank

b)

Plate

c)

Shank

d)

Chuck

e)

Ribs

40.

Which wholesale cut is #3?

a)

Chuck

b)

Round

c)

Loin

d)

Brisket

e)

Sirloin

41.

Retail cuts are the...

a)

larger cuts on the animal

b)

smaller cuts on the animal

c)

whole animal

d)

none of the above

42.

Wholesale cuts are the...

a)

larger cuts on the animal

b)

smaller cuts on the animal

c)

whole animal

d)

none of the above

43.

Identify # 6

a)

Back

b)

Brisket

c)

Crops

d)

Dewlap

44.

Identify # 8

a)

Back

b)

Brisket

c)

Crops

d)

Dewlap

45.

Identify # 28

a)

Back

b)

Brisket

c)

Crops

d)

Dewlap

46.

Identify # 31

a)

Back

b)

Brisket

c)

Crops

d)

Dewlap

47.

Identify # 29

a)

Fore Rib

b)

Heart Girth

c)

Hind Flank

d)

Hip or Hook

48.

Identify # 14

a)

Fore Rib

b)

Heart Girth

c)

Hind Flank

d)

Hip or Hook

49.

Identify # 17

a)

Fore Rib

b)

Heart Girth

c)

Hind Flank

d)

Hip or Hook

50.

Identify # 21

a)

Hock

b)

Jaw

c)

Knee

d)

Loin

51.

Identify # 10

a)

Hock

b)

Jaw

c)

Knee

d)

Loin

52.

Identify # 27

a)

Hock

b)

Jaw

c)

Knee

d)

Loin

53.

Identify # 24

a)

Muzzle

b)

Neck

c)

Pastern

d)

Pin Bones

54.

Identify # 4

a)

Muzzle

b)

Neck

c)

Pastern

d)

Pin Bones

55.

Identify # 18

a)

Muzzle

b)

Neck

c)

Pastern

d)

Pin Bones

56.

Identify # 1

a)

Poll

b)

Ribs

c)

Round

d)

Rump

57.

Identify # 26

a)

Poll

b)

Ribs

c)

Round

d)

Rump

58.

Identify # 12

a)

Poll

b)

Ribs

c)

Round

d)

Rump

59.

Identify # 15

a)

Poll

b)

Ribs

c)

Round

d)

Rump

60.

Identify # 25

a)

Shoulder

b)

Switch

c)

Tail Head

d)

Twist

Beef Test Review

Total questions: 60

Worksheet time: 45mins

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