BEEF IDENTIFICATION
PARTS A. A Muzzle B. Hock C. C Dewclaw D. D Foot
PARTS A. A Pastern B. Neck C. C Brisket D. D Twist
PARTS A. Forearm B. Chest C. C Dewlap D. Dewclaw
PARTS A. A Ankle B. B Knee C. C Hock D. D Stifle
PARTS A. Nose B. B Knee C. C Rump D. Foot NEXT
PARTS A. A Brisket B. Loin C. C Jowl D. D Pastern
PARTS A. A Rib B. B Dewlap C. C Tail-head D. Face
PARTS A. A Point of the Shoulder B. Chest C. Twist D. D Plate
PARTS A. A Throat B. Brisket C. C Forearm D. D Ham
PARTS A. A Point of the shoulder B. B Tail C. C Jaw D. D Round
PARTS A. A Face B. Muzzle C. C Ear D. Heart girth
PARTS A. Neck B. B Crest C. Bridge of nose D. Elbow
PARTS A. A Horns B. Poll C. C Eye D. D Dewlap
PARTS A. A Crest B. Rack C. C Mound D. Head
PARTS A. A Jaw B. B Forearm C. C Neck D. D Hip
PARTS A. A Loin B. Rump C. C Chuck D. B Top of the Shoulders
PARTS A. A Ribs B. B Stifle C. C Quarter D. D Loin
PARTS A. A Underline B. B Over-line C. C Middle D. D Back
PARTS A. A Quarter B. B Loin C. C Knee D. Rump
PARTS A. A Hip B. B Hook C. C Pin D. Both A & B
PARTS A. A Hind-saddle B. Quarter C. C Rump D. D Chuck
PARTS A. A Switch B. B Tail-head C. C Hook D. D Stifle
PARTS A. A Ham B. Leg C. C Quarter D. D Hock
PARTS A. A Loin B. Rib C. Flank D. D Stifle
PARTS A. A Pin bone B. B Hip C. C Twist D. D Stifle
PARTS A. Heart girth B. B Rear flank C. Chest D. Belly
PARTS A. A Fore flank B. B Elbow C. C Rear flank D. D Quarter
BEEF CUTS
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
Ground beef Stew meat?
Chuck Short ribs Arm pot roast Arm steak
Chuck eye roast Blade roast Blade steak
Rib roast Rib steak Ribeye roast or steak
Top Loin steak
Top loin steak T-bone steak Tenderloin Roast or steak
Sirloin Steak
Rolled rump
Tip Steak or roast
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
Brisket
Cross cut shank Stew meat Ground beef
Tip Steak or roast
Which of these is not a permanent form of identifying cattle? A Tattoo B Ear Tags C Microchip D Branding
Taking an ink print of the nose is called. A Noseprinting B Ink blotting C Abstract art D Nosemarking
What part of the body do ribeye steaks come from? A Loin B Rib C Chuck D Round
What part of the body do T-bone steaks come from? A Rib B Sirloin C Shortloin D Round
What part of the body do sirloin steaks come from? A Shortloin B Chuck C Flank D Sirloin
What part of the body does hamburger come from? A Round B Sirloin C Chuck D All of the Above
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
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.
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
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
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
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
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
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
PARTS A. A Dock B. Tail C. C Switch D. D Rump
PARTS A. A Tail B. B Tail-head C. C Navel D. D Switch
26% CUTS A. A Shoulder B. B Loin C. Chuck DD. Round
9% CUTS A. A Sirloin B. B Round C. C Brisket D. Back
27% CUTS A. A Quarter B. B Loin C. C Brisket D. Round
4% CUTS A. A Plate B. Flank C. Stifle D. Round
5.5% CUTS A. A Underline B. B Bacon C. C Short Plate D. D Rib
4% CUTS A. A Fore Shank B. B Plate C. Long Loin D. D Picnic
6% CUTS A. A Brisket B. Dewclaw C. Loin D. Round
9.5% CUTS A. A Rump B. Rack C. C Chuck D. Rib
MENU 8% CUTS A. Flank B. Plate C. C Brisket D. D Short Loin