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20 Cards in this Set
- Front
- Back
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The Yield Grade of a beef carcass indicates what?
A. the percentage of boneless, closely trimmed cuts from the round, loin, rib, and chuck B. palatability of the beef C. the shelf life of the beef D. the percentage of retail cuts |
**A. the percentage of boneless, closely trimmed cuts from the round, loin, rib, and chuck |
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Which retail cut comes from the pork loin?
A. Ribeye Steak B. Butterfly Chop C. Shoulder Steak D. Spareribs |
**B. Butterfly Chop |
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Meat inspection is mandatory for all meat carcasses sold for human consumption. Which following federal legislation made state inspection similar to federal inspection?
A. Meat Inspection Act of 1906 B. Wholesome Meat Act of 1967 C. Packers and Stockyards Act of 1921 D. Talmadge-Atkins Act of 1952 |
**B. Wholesome Meat Act of 1967 |
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Which beef maturity level has the least ossification in the chine buttons?
A. E B. D C. B D. A |
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The USDA quality grade of Canner can only fit into this maturity level.
A. A B. B C. D D. E |
**D. E |
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Which fat depot can be found inside to body?
A. Intramuscular Fat B. Intermuscular Fat C. Internal Fat D. Subcutaneous Fat |
**C. Internal Fat |
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Soft, oily fat on a pork carcass could result in which problem?
A. Excessive marbling B. Long shelf life C. Toughness when cooked D. Rancidity |
**D. Rancidity |
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A lamb carcass classified as young lamb or older lamb has this type of lean?
A. Dark pink to light red lean color B. Coarse textured lean C. Soft lean D. Grayish-pink lean color |
**A. Dark pink to light red lean color |
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The Danger Zone is a temperature range in which bacteria can grow rapidly, what is the temperature range in degrees F?
A. 10-50 degrees F B. 5-15 degrees F C. 50-122 degrees F D. 70-160 degrees F |
**C. 50-122 degrees F |
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What is the approximate internal temperature of a steak that is cooked to a Medium degree of doneness?
A. 180 degrees B. 170 degrees C. 160 degrees D. 150 degrees |
**C. 160 degrees |
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How many beef Quality grades are there?
A. 8 B. 7 C. 9 D. 5 |
**A. 8 |
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The retail cut of ground beef comes from which wholesale cut?
A. Variety B. Chuck C. Round D. Various |
**D. Various |
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This individual insures that meat is safe and wholesome.
A. Meat Grader B. Livestock Buyer C. HACCP Coordinator D. Meat Inspector |
**D. Meat Inspector |
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In nutrition, the term SFA is used often. What is SFA an abbreviation for?
A. Saturated Fatty Acid B. Saturated Free Acid C. Sick Fat Animal D. Safe For All |
**A. Saturated Fatty Acid |
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PSE is a common problem in the pork industry. What does PSE stand for?
A. Pork, Stressed and Excitable B. Pale, Sound and Experimental C. Pork, Soft and Excitable D. Pale, Soft, and Exudative |
**D. Pale, Soft, and Exudative |
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Tripe is a variety meat that comes from which livestock meat specie?
A. Beef B. Pork C. Lamb D. Lamb and Beef |
**A. Beef |
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A beef carcass with a Slightly Abundant amount of marbling and a maturity level of C qualifies for which Quality grade?
A. Prime (P) B. Commercial (Cm) C. Choice (Ch) D. Utility (U) |
**B. Commercial (Cm) |
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Which is not needed to calculate a beef Quality grade?
A. Marbling B. Ossification in the Chine Buttons C. 12th Rib fat thickness D. Color of the Lean |
**C. 12th Rib fat thickness |
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Which Yield grade will yield the highest percentage of boneless, closely trimmed retail cuts?
A. 1 B. 3 C. 4 D. 5 |
**A. 1 |
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The Meat Buyers Guide is a book that lists and describes all the wholesale and retail cuts of meat products. Which commodity group is not listed in the book?
A. Beef B. Veal C. Pork D. Poultry |
**D. Poultry |
