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22 Cards in this Set
- Front
- Back
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What state accounted for the greatest % of US commercial sheep and lamb slaughter in 2011? |
Colorado |
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In 2011, ________% of the federally inspected ovine slaughter numbers consisted of lambs and yearlings, whereas the remaining ________% consisted of sheep. |
90% and 10% |
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List the 2 age/sex classes of animals you have evaluated in ANEQ 250 laboratory for the past few weeks.
A. __________________ B. __________________ |
A-maturity / 3 to 9 months / Whether B-maturity / 9 to 14 months / Whether |
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To be classified as "lamb" a carcass must have 2 _________ joints. In contrast, "sheep" carcasses have at least 1 _________ joint. |
Break and Spool |
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Is the type of joint present on the trotters of a lamb carcass a better predictor of the relative age of a Ewe lamb or a Wether lamb. |
Ewe Lamb |
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Carcasses classified as "Lamb" are most likely to have USDA quality grades of ____________, __________, or ____________. |
Good, Choice, or Prime |
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List 2 other factors (in addition to the type of joints present on the trotters) that are considered by a grader when assigning an ovine carcass to a maturity category.
A. _______________________ B. _______________________ |
A. Rib bone color and thickness B. Color of loin
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Maturity Group Approximate Age (months) ________________ ___________________________ ________________ ___________________________ ________________ ___________________________ ________________ ___________________________ |
Maturity Group Approximate Age (months) Lamb A 3 - 8 months Lamb B 9 - 14 months Yearling Mutton 15 - 24 months Mutton > 24 months |
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What 3 USDA quality grades usually consist of carcasses produced by mature sheep? |
1. Good 2. Utility 3. Cull |
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Besides carcass maturity, what 2 major factors also are considered when assigning a quality grade to a lamb carcass? |
A. Lean quality B. Carcass confirmation |
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The term _____________ refers to the heavy neck and shoulders of a lamb carcass produced by an intact male lamb. If very pronounced, these characteristics can cause the quality grade to be reduced by up to _________ full grades. |
Bucky, 2 |
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What 4 wholesale cuts of lamb represent more than 80% of total carcass value? A. ____________________ B. ____________________ C. ____________________ D. ____________________ |
A. Sholder B. Rack C. Loin D. Leg |
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What term is used to refer to the collective weight of these 4 cuts expressed as a percentage of carcass weight? |
Carcass Cutability |
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Characterize an "average" market lamb with respect to: A. Fat thickness: _______inch B. Ribeye area: _______ square inches C. Carcass Weight: _______ pounds D. Dressing % (shorn): _______ % E. Leg Score: ________ |
A. .25 inch B. 2.8 square inches C. 70 pounds D. 54 % E. 12 |
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Accurately describe changes aassociated with an increase in degree of finish in market lambs? |
As lambs become fatter, dressing % increases, carcass cutability decreases, and carcass cut - out value decreases. |
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At what two locations on a lamb carcass would you evaluate flank streaking?
A. ___________________ B. ___________________ |
A. upper flank B. lower Flank |
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For a lamb carcass to be eligible for grading by USDA, _____________ must not exceed 1% of carcass weight. |
K. P. Fat |
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What two factors affect lamb carcass cutability?
A. ________________ B. ________________ |
A. degree of fnish B. degree of muscling |
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What three primary factors are used to determine the USDA quality grade of n ovine carcass? A. __________________ B. __________________ C. __________________ |
A. maturity B. carcass conformation C. Lean Quality |
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If a live market lamb has 0.20 inch estimated fat thickness, what would be the best estimated of the lambs lean quality score? ______________ |
High choice |
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______________ is a subjective evaluation of muscle-to-bone ratio, based on visual assessments of thickness of muscling in the leg, relative to skeletal size. |
Leg Score |
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According to USDA, what is the minimum amount external fat thickness required for lamb carcass to qualify for the Choice and Prime grades? _______________ |
.07 inches |
