NEXT BEEF IDENTIFICATION

Transcription

1 BEEF IDENTIFICATION

2 PARTS A. A Muzzle B. Hock C. C Dewclaw D. D Foot

3 PARTS A. A Pastern B. Neck C. C Brisket D. D Twist

4 PARTS A. Forearm B. Chest C. C Dewlap D. Dewclaw

5 PARTS A. A Ankle B. B Knee C. C Hock D. D Stifle

6 PARTS A. Nose B. B Knee C. C Rump D. Foot NEXT

7 PARTS A. A Brisket B. Loin C. C Jowl D. D Pastern

8 PARTS A. A Rib B. B Dewlap C. C Tail-head D. Face

9 PARTS A. A Point of the Shoulder B. Chest C. Twist D. D Plate

10 PARTS A. A Throat B. Brisket C. C Forearm D. D Ham

11 PARTS A. A Point of the shoulder B. B Tail C. C Jaw D. D Round

12 PARTS A. A Face B. Muzzle C. C Ear D. Heart girth

13 PARTS A. Neck B. B Crest C. Bridge of nose D. Elbow

14 PARTS A. A Horns B. Poll C. C Eye D. D Dewlap

15 PARTS A. A Crest B. Rack C. C Mound D. Head

16 PARTS A. A Jaw B. B Forearm C. C Neck D. D Hip

17 PARTS A. A Loin B. Rump C. C Chuck D. B Top of the Shoulders

18 PARTS A. A Ribs B. B Stifle C. C Quarter D. D Loin

19 PARTS A. A Underline B. B Over-line C. C Middle D. D Back

20 PARTS A. A Quarter B. B Loin C. C Knee D. Rump

21 PARTS A. A Hip B. B Hook C. C Pin D. Both A & B

22 PARTS A. A Hind-saddle B. Quarter C. C Rump D. D Chuck

23 PARTS A. A Switch B. B Tail-head C. C Hook D. D Stifle

24 PARTS A. A Ham B. Leg C. C Quarter D. D Hock

25 PARTS A. A Loin B. Rib C. Flank D. D Stifle

26 PARTS A. A Pin bone B. B Hip C. C Twist D. D Stifle

27 PARTS A. Heart girth B. B Rear flank C. Chest D. Belly

28 PARTS A. A Fore flank B. B Elbow C. C Rear flank D. D Quarter

29 BEEF CUTS

30 Sirloin Steak Top loin steak T-bone steak Tenderloin Roast Or steak Top Loin steak Rib roast Rib steak Ribeye roast or steak Chuck eye roast Blade roast Blade steak Rolled rump Tip Steak or roast Ground beef Stew meat Heel,of round Ground Beef Round steak Bottom Round steak or roast Eye of round Top loin steak Porterhouse steak Tenderloin roast or steak Short ribs Ground beef Stew meat Chuck Short ribs Arm pot roast Arm steak Cross cut shank Stew meat Ground beef Brisket

31 Ground beef Stew meat?

32 Chuck Short ribs Arm pot roast Arm steak

33 Chuck eye roast Blade roast Blade steak

34 Rib roast Rib steak Ribeye roast or steak

35 Top Loin steak

36 Top loin steak T-bone steak Tenderloin Roast or steak

37 Sirloin Steak

38 Rolled rump

39 Tip Steak or roast

40 Heel of round Ground Beef

41 Round steak Bottom Round steak or roast Eye of round

42 Top loin steak Porterhouse steak Tenderloin roast or steak

43 Short ribs

44 Ground beef Stew meat

45 Brisket

46 Cross cut shank Stew meat Ground beef

47 Tip Steak or roast

48

49 Which of these is not a permanent form of identifying cattle? A Tattoo B Ear Tags C Microchip D Branding

50 Taking an ink print of the nose is called. A Noseprinting B Ink blotting C Abstract art D Nosemarking

51 What part of the body do ribeye steaks come from? A Loin B Rib C Chuck D Round

52 What part of the body do T-bone steaks come from? A Rib B Sirloin C Shortloin D Round

53 What part of the body do sirloin steaks come from? A Shortloin B Chuck C Flank D Sirloin

54 What part of the body does hamburger come from? A Round B Sirloin C Chuck D All of the Above

55 What does the term steep-rumped mean? A Too much slope from hooks to pins B Not level from loin to rump C. C A really tall steer, heifer, cow, or bull D. D Post-legged

56 What does the term balanced mean? A The animal is heavily muscled. B All body parts are proportional to each other. C The animal is very rugged, deep sided, and short bodied D The animal looks like it was put together in pieces.

57 What does the term pinched in the heart mean? A An animal that has a heart valve condition B An animal that is deep ribbed and has good capacity C An obvious restriction of the rib cage behind the shoulders or shallow ribbed D An animal that has a much smaller than usual heart NEXT

58 What does the term easy-fleshing mean? A An animal that is easy to clip or fit with shears B An open ribbed, high volumed, broody looking cow or heifer that is easy to feed C An animal that it is easy to remove the hide or flesh from at the packing plant D A cow or heifer that is hard to keep weight on NEXT

59 What does the term splay-footed mean? A An animal whose toes turn outward when looking at the front view B An animal whose toes turn inward when looking at the front view C An animal whose legs turn inward when looking at the rear view D An animal whose legs turn outward when looking at the rear view NEXT

60 What does the term pigeon-footed mean? A An animal whose toes turn outward when looking at the front view B An animal whose legs turn inward when looking at the rear view C An animal whose toes turn inward when looking at the front view D An animal whose legs curve outward when looking at the rear view NEXT

61 What does the term bow-legged mean? A An inward curvature to the hocks in the rear view B An outward curvature to the hocks in the rear view C An animal where the toes are turned inward in the front view D An animal where the toes are turned outward in the front view NEXT

62 What does the term post-legged mean? A An animal that has too much set to the hock and keeps it s legs way up underneath body B An animal that has really skinny and narrow legs C An animal that does not have enough set to the hock and legs are too straight up and down D An animal that has very large boned legs NEXT

63 PARTS A. A Dock B. Tail C. C Switch D. D Rump

64 PARTS A. A Tail B. B Tail-head C. C Navel D. D Switch

65 26% CUTS A. A Shoulder B. B Loin C. Chuck DD. Round

66 9% CUTS A. A Sirloin B. B Round C. C Brisket D. Back

67 27% CUTS A. A Quarter B. B Loin C. C Brisket D. Round

68 4% CUTS A. A Plate B. Flank C. Stifle D. Round

69 5.5% CUTS A. A Underline B. B Bacon C. C Short Plate D. D Rib

70 4% CUTS A. A Fore Shank B. B Plate C. Long Loin D. D Picnic

71 6% CUTS A. A Brisket B. Dewclaw C. Loin D. Round

72 9.5% CUTS A. A Rump B. Rack C. C Chuck D. Rib

73 MENU 8% CUTS A. Flank B. Plate C. C Brisket D. D Short Loin