BEEF IDENTIFICATION
Post on 09-Feb-2016
33 Views
Preview:
DESCRIPTION
Transcript
BEEFIDENTIFICATION
NEXT
A. Muzzle B. Hock C. Dewclaw D. FootBA C DPARTS
NEXT
A. Pastern B. Neck C. Brisket D. TwistDB CA
PARTS
NEXT
A. Forearm B. Chest C. Dewlap D. DewclawBA C DPARTS
NEXT
A. Ankle B. Knee C. Hock D. StifleDA B CPARTS
NEXT
A. Nose B. Knee C. Rump D. FootDA CB
PARTS
NEXT
A. Brisket B. Loin C. Jowl D. PasternDB CAPARTS
NEXT
A. Rib B. Dewlap C. Tail-head D. FaceDA CB
PARTS
NEXT
A. Point of the Shoulder B. Chest C. Twist D. PlateDB CAPARTS
NEXT
A. Throat B. Brisket C. Forearm D. HamDB CAPARTS
NEXT
A. Point of the shoulder B. Tail C. Jaw D. RoundDA B C
PARTS
NEXT
A. Face B. Muzzle C. Ear D. Heart girthDA CBPARTS
NEXT
A. Neck B. Crest C. Bridge of nose D. ElbowDA B CPARTS
NEXT
A. Horns B. Poll C. Eye D. DewlapDA CBPARTS
NEXT
A. Crest B. Rack C. Mound D. HeadDB CAPARTS
NEXT
A. Jaw B. Forearm C. Neck D. HipDA B C
PARTS
NEXT
A. Loin B. Rump C. Chuck D. Top of the ShouldersBA C BPARTS
NEXT
A. Ribs B. Stifle C. Quarter D. LoinDB CA
PARTS
NEXT
A. Underline B. Over-line C. Middle D. BackBA C DPARTS
NEXT
A. Quarter B. Loin C. Knee D. RumpDA CBPARTS
NEXT
A. Hip B. Hook C. Pin D. Both A & BBA C DPARTS
NEXT
A. Hind-saddle B. Quarter C. Rump D. ChuckDA B CPARTS
NEXT
A. Switch B. Tail-head C. Hook D. StifleDA CBPARTS
NEXT
A. Ham B. Leg C. Quarter D. HockDA B CPARTS
NEXT
A. Loin B. Rib C. Flank D. StifleBA C DPARTS
NEXT
A. Pin bone B. Hip C. Twist D. StifleDB CAPARTS
NEXT
A. Heart girth B. Rear flank C. Chest D. BellyDB CA
PARTS
NEXT
A. Fore flank B. Elbow C. Rear flank D. QuarterDA B CPARTS
NEXT
BEEF CUTS
Cross cut shankStew meat Ground beef
Chuck Short ribsArm pot roast
Arm steak
Ground beefStew meat
Chuck eye roastBlade roastBlade steak
Rib roastRib steak
Ribeye roastor steak
BrisketGround beef Stew meat
Short ribs
Top Loinsteak
Top loin steakT-bone steak
Tenderloin RoastOr steak
Top loin steakPorterhouse steakTenderloin roast
or steak
Sirloin Steak
Rolledrump
Round steakBottom Round steak
or roastEye of round
Tip Steak or
roast
Heel,of roundGround Beef
Ground beefStew meat?
Chuck Short ribsArm pot roast
Arm steak
Chuck eye roastBlade roastBlade steak
Rib roastRib steak
Ribeye roastor steak
Top Loinsteak
Top loin steakT-bone steak
Tenderloin Roastor steak
Sirloin Steak
Rolledrump
Tip Steak or
roast
Heel of roundGround Beef
Round steakBottom Round steak
or roastEye of round
Top loin steakPorterhouse steakTenderloin roast
or steak
Short ribs
Ground beef Stew meat
Brisket
Cross cut shankStew meat Ground beef
Tip Steak or
roast
Which of these is not a permanent form of identifying cattle?
Tattoo Ear Tags Microchip Branding
A
DCB
NEXT
Taking an ink print of the nose is called ___________. Noseprinting Ink blotting Abstract art Nosemarking
B
DC
A
NEXT
What part of the body do ribeye steaks come from?
Loin Rib Chuck Round
A
DCB
NEXT
What part of the body do T-bone steaks come from?
Rib Sirloin Shortloin Round
AB
DC
NEXT
What part of the body do sirloin steaks come from?
Shortloin Chuck Flank Sirloin
ABCD
NEXT
What part of the body does hamburger come from?
Round Sirloin Chuck All of the Above
ABCD
NEXT
What does the term “steep-rumped” mean?
Too much slope from hooks to pins Not level from loin to rumpC. A really tall steer, heifer, cow, or bullD. Post-legged
B
DC
A
NEXT
What does the term “balanced” mean?
The animal is heavily muscled. All body parts are proportional to each
other. The animal is very rugged, deep
sided, and short bodied The animal looks like it was put
together in pieces.
A
D
C
B
NEXT
What does the term “pinched in the heart” mean?
An animal that has a heart valve condition
An animal that is deep ribbed and has good capacity
An obvious restriction of the rib cage behind the shoulders or shallow ribbed
An animal that has a much smaller than usual heart
A
B
D
C
NEXT
What does the term “easy-fleshing” mean?
An animal that is easy to clip or fit with shears
An open ribbed, high volumed, broody looking cow or heifer that is easy to feed
An animal that it is easy to remove the hide or flesh from at the packing plant
A cow or heifer that is hard to keep weight on
A
D
C
B
NEXT
What does the term “splay-footed” mean?
An animal whose toes turn outward when looking at the front view
An animal whose toes turn inward when looking at the front view
An animal whose legs turn inward when looking at the rear view
An animal whose legs turn outward when looking at the rear view
B
D
C
A
NEXT
What does the term “pigeon-footed” mean?
An animal whose toes turn outward when looking at the front view
An animal whose legs turn inward when looking at the rear view
An animal whose toes turn inward when looking at the front view
An animal whose legs curve outward when looking at the rear view
A
B
D
C
NEXT
What does the term “bow-legged” mean?
An inward curvature to the hocks in the rear view
An outward curvature to the hocks in the rear view
An animal where the toes are turned inward in the front view
An animal where the toes are turned outward in the front view
A
D
C
B
NEXT
What does the term “post-legged” mean?
An animal that has too much set to the hock and keeps it’s legs way up underneath body
An animal that has really skinny and narrow legs
An animal that does not have enough set to the hock and legs are too straight up and down
An animal that has very large boned legs
A
B
D
C
NEXT
A. Dock B. Tail C. Switch D. RumpDA CBPARTS
NEXT
A. Tail B. Tail-head C. Navel D. SwitchBA C DPARTS
NEXT
A. Shoulder B. Loin C. Chuck D. Round
26%
CUTS
DA B C
NEXT
A. Sirloin B. Round C. Brisket D. Back
9%
CUTS
DB CA
NEXT
A. Quarter B. Loin C. Brisket D. Round
27%
CUTS
BA C D
NEXT
A. Plate B. Flank C. Stifle D. Round
4%
CUTS
DA CB
NEXT
A. Underline B. Bacon C. Short Plate D. Rib
5.5%
CUTS
DA B C
NEXT
A. Fore Shank B. Plate C. Long Loin D. Picnic
4%
CUTS
DB CA
NEXT
A. Brisket B. Dewclaw C. Loin D. Round
6%
CUTS
DB CA
NEXT
A. Rump B. Rack C. Chuck D. Rib
9.5%
CUTS
BA C D
NEXT
A. Flank B. Plate C. Brisket D. Short Loin
8%
CUTS
BA C D
MENU
top related