Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
16 Cards in this Set
- Front
- Back
|
5 priorities in order of a market animal |
muscle weight cutability (leaness) structure balance |
|
|
5 priorities in order of a breeding animal |
Fertility structure body muscle balance |
|
|
Normal range for backfat of a hog |
0.6-1.1 inches |
|
|
Normal range of percent lean cut of a hog |
58-65% |
|
|
5 priorities of a market lamb in order |
muscle weight structure balance |
|
|
5 priorities of a breeding lamb in order |
fertility structure body muscle balance |
|
|
Normal dressing percent for lamb |
45-57% |
|
|
Normal bf thickness in lamb |
.05-.5in |
|
|
Normal ribeye area of lamb |
1.5-3.6in |
|
|
Why do we use HCW for cattle? |
2% shrink from dehydration |
|
|
Normal dressing percentage of a cow |
55-67% |
|
|
Normal ribeye area for a cow |
10-18 inches |
|
|
Normal BF for cow |
.15-.8 inches |
|
|
What are the 3 things that drive marbling |
age/maturity genetics diets |
|
|
After what age will bones ossifyand no longer grade A? |
30 months |
|
|
3 ways to sell cattle |
on the grid |
