Meat Carcass Eval

Front 1

Name some Poultry Class breeds

Back 1

American

Asiatic

English

Mediterranean

Front 2

Cornish Game Hen factors for slaughter

Back 2

5 to 6 weeks old

less than 2 lbs

Front 3

Broiler or Fryer factors for slaughter

Back 3

less than 13 weeks old, but most are 6 1/2 to 7 1/2 weeks old

2 1/2 to 3 1/2 lbs

Front 4

Roaster factors for slaughter

Back 4

3 to 5 months old

Front 5

Capon factors for slaughter

Back 5

Castrated Male

Less than 8 months old

Front 6

Hen Fowl or Baking for slaughter

Back 6

Mature Female

greater than 10 months old

Front 7

What are the factors for Poultry Grading?

Back 7

Condition (wholesomeness)

Class (by sex and age)

Quality (desirability of carcass; how many dressing defects, amount of meat, thickness of muscling, color of skin)

Front 8

What is something that they look for in chicken when grading that they dont look for in other species?

Back 8

Broken bones in wings and legs

Front 9

What do they look at when grading eggs?

Back 9

Interior Quality

Exterior Quality

Weight

Front 10

What do they look for when grading the interior quality of eggs?

Back 10

White and yolk

Size of the air cell

Front 11

What do they look for when grading the exterior quality of eggs?

Back 11

Cleanliness of shell

Soundness of shell

Front 12

What are the grades of eggs?

Back 12

AA

A

B

inedible or loss

Front 13

What are the egg sizes?

Back 13

Jumbo 30 oz

Extra Large

Large

Medium

Small

Peewee 15 oz

Front 14

What is the most widely consumed meat?

Back 14

Pork and accounts for 40% of the world's meat consumption

Front 15

What animal is being slaughtered the most?

Back 15

Hogs

Front 16

What are the top states for cattle slaughter?

Back 16

Nebraska

Kansas

Texas

Front 17

What are the top states for Hog slaughter?

Back 17

Iowa

North Carolina

Minnesota

Front 18

What are the top states for Chicken slaughter?

Back 18

Georgia

Arkansas

Alabama

Front 19

What are the top states for Turkey slaughter?

Back 19

Minnesota

North Carolina

Arkansas

Front 20

For Broiler production in the U.S, what rank is Oklahoma?

Back 20

11th

Front 21

What are the top 3 Chicken industries on the market?

Back 21

Pilgrims Pride

Other

Tyson Foods

Front 22

What is the ideal flesh condition of feeder cattle?

Back 22

light medium

Front 23

What term is given to feeder cattle of predominantly English breed type?

Back 23

Okies

Front 24

What breed type would be called a "Featherneck" or "Whiteface?"

Back 24

Hereford

Front 25

Which muscling score of feeder cattle is the thickest?

Back 25

1

Front 26

What is the top reason for selling cows?

Back 26

Old age

Front 27

Which body condition score is the most ideal for cattle?

Back 27

(In the middle) 4, 5, 6 range

Front 28

What was the first and most well known USDA Certified Program?

Back 28

Certified Angus Beef

Front 29

What was the most effective instrument to predict cutability of live animals?

Back 29

Ultrasound

Front 30

What is a negative of beef instrument grading?

Back 30

Cant estimate maturity

Front 31

What was the first instrument that used to measure cutability to determine value in pork?

Back 31

Fat-O-Meter

Front 32

How many hogs are slaughtered in U.S. each year?

Back 32

Over 100 million

Front 33

What is the number one importer of US pork on a value basis?

Back 33

Japan

Front 34

What is the avg dressing percentage of hogs?

Back 34

75%

Front 35

What fat thickness measurement is used to calculate US grade?

Back 35

Last rib

Front 36

Which of the following is NOT used to calculate fat free lean?

A. loin eye area

B. hot carcass weight

C. 10th rib fat thickness

D. first rib back fat

Back 36

First rib

Front 37

What are the top 5 swine producing countries?

Back 37

China 52.5 million tons

European Union

United States

Brazil

Russia

Front 38

Where does the U.S. rank in terms of swine production?

Back 38

2nd

Front 39

What are the top 6 swine producing states?

Back 39

Iowa

North Carolina

Minnesota

Illinois

Indiana

Nebraska

Front 40

Where is oklahoma with swine production?

Back 40

Ranked 8th

Front 41

Many hog farms are becoming ___________ ___________.

Back 41

Vertically integrated

Front 42

What does it mean to be vertically integrated?

Back 42

The owner owns all phases of production

Front 43

Describe the geographic shift in hog production

Back 43

Sows are leaving the corn states

Hogs went to N.C. because N.C. developed a better system

Hogs are moving west to get away from rain and people

Front 44

Name a few ways the trends are changing in the U.S. swine industry.

Back 44

Fewer and bigger hog farms

Specialization

Integration of production and packing

Front 45

What are the top 3 US Hog Farms?

Back 45

Smithfield Foods

Conti Group

Seaboard Farms

Front 46

What is the estimated daily slaughter # at Smithfield foods?

Back 46

A little over 80,000

Front 47

What are the pork production phases?

Back 47

Breeding/gestation

Farrowing

Nursery

Growing/Finishing

Front 48

What does the farrowing process involve?

Back 48

process of the sow/gilt giving birth

farrowing stalls

Front 49

What are all-in/all-out types of production?

Back 49

Completely empties a barn between groups of hogs that allows for cleaning, disinfection, and better disease control

Front 50

How do you categorize swine breeds?

Back 50

Colored: Paternal - muscle, growth traits, leanness

White: Maternal - milk, litter size, mothering ability

Front 51

Hybrid Vigor (heterosis)

Back 51

occurs when the offspring are better than the average of their parents for a particular trait

Front 52

Approximately what percentage of hogs marketed annually in the U.S. are crossbred?

Back 52

95%

Front 53

Rotational Crossbreeding System

Back 53

use either three breeds rotated in order or two breeds in a criss-cross manner

-maintain 86% heterosis in offspring and sows

-most common crossbreeding system

Front 54

Terminal Crossbreeding system

Back 54

differs from a rotational in that all offspring from the terminal mating are marketed and no replacements are kept

Two types:

1) Two breeds

2) Two breed X-bred mated to boar of third breed

-Maintain 100% heterosis in both the sows and market animals

Front 55

Rotaterminal System

Back 55

Combines the rotational and terminal breeding systems. Top females are selected and used in a rotational cross that produces replacement gilts. Maternal breed purebred boards are used in this rotation. The replacement gilts are then mated to terminal boars for market production.

Front 56

What are things unique of pork as a meat species?

Back 56

1. Highly susceptible to stress (metabolism)

2. Dressed/harvested (slaughtered) differently

a. Monogastric digestive system (simple stomach)

b. Skin on

c. Feet on

d. shortest gestation; litter size = largest

Front 57

Characteristics of visual evaluation on hogs.

Back 57

-Subjective

-Less accurate than real-time ultra sound

-Less expensive, more convenient

-Still important for selection decisions

-Still important for marketing decisions

Front 58

What are the value determining traits in Hogs?

Back 58

Weight

Dressing %

Leanness

Muscle

Front 59

Leanness characteristics for Hogs

Back 59

10th rib

Last rib fat thickness

Front 60

Muscle characteristics for Hogs

Back 60

Loin muscle area

USDA muscle score

Front 61

Average live weight for Hogs

Back 61

280 lbs

Front 62

Average DP for Hogs

Back 62

75%

Front 63

Affecting factors for DP of Hogs

Back 63

Fill, muscle, fat

Front 64

Average carcass weight for Hogs

Back 64

210 lbs

Front 65

Average length for Hogs

Back 65

31 inches

Front 66

How do Hogs get fat?

Back 66

top to bottom

front to rear

gender effects

- gilts are leaner than barrows

Front 67

What is the shape of a hogs ass that is desirable?

Back 67

Upside down cup

Front 68

Lean hogs have an eye view shape of what?

Back 68

Hour glass shape

Front 69

Fat hogs have an eye view shape of what?

Back 69

Boat shape

Front 70

Back 70

1. Jowl

2. Blades

3. Forerib

4. Elbow Pocket

5. Loin edge

6. Flank

7. Tail Head

8. Ham Seam

Front 71

Describe Last Rib Fat Thickness in Hogs

Back 71

Used for calculation of USDA grade

Only measure of fat on the carcass used in the industry

Front 72

Describe 10th rib fat thickness

Back 72

3/4 lengths of the eye muscle; corresponds with "loin edge"

Used to calculate % muscle

Avg: 0.7 inches

Front 73

Back 73

1. Shoulder

2. Forearm

3. Loin (top)

4. Ham/stifle

Front 74

What muscle does the LEA come from?

Back 74

Longissimus dorsi

Front 75

What is the average LEA?

Back 75

6.0 in. squared

Front 76

2 Factors of USDA carcass grading for hogs?

Back 76

1. Last rib back fat

2. muscle score

Front 77

How do you determine the USDA grade for a hog carcass?

The formula

Back 77

(4 * LRBF) - MS

Front 78

As far as grading, what happens with thin muscled hogs?

Back 78

ineligible for USDA #1

Front 79

Thick = ?

Average = ?

Thin = ?

Back 79

3

2

1

Front 80

Avg of three backfat measurements for Hogs:

Back 80

First Rib

Last Rib

Last Lumbar Vertebrae

Front 81

What is the formula to determine average back fat for hogs?

Back 81

ABF = (First Rib + Last Rib + Last Lumbar Vertebrae) / 3

Front 82

How do you find pounds fat free lean for hogs?

Formula

Back 82

55 + LEA - (12*10th rib fat depth)

Front 83

Give some beef grading fact

Back 83

Optional

Paid for by packers and processors

Must be inspected

60% of all beef harvested is federally graded

Front 84

Positive for USDA Grading

Back 84

Sorts carcasses based on relative palatability and cutability

Fast (over 400/hr)

Non-invasive

Relatively inexpensive

Front 85

What is a negative for USDA Grading?

Back 85

Criticized for its "subjectivity" and human "fallibility"

Front 86

Name some beef grading instruments

Back 86

NMR, NIR, Ultrasound, VIA, CAT-Scan

Front 87

What are some instrument grading negatives?

Back 87

Cant determine skeletal maturity

Adjusted PYG (fat thickness)

KPH

Operator error

Front 88

Live evaluation tools:

Back 88

Probes

Scales

Ultrasound

K^40 Counter

Anesthetic

CT-Scan

MRI

Front 89

Describe the Fat-O-Meter

Back 89

Backfat thickness and loin muscle thickness in mm and lean reflectance

The carcass lean meat percentage

Front 90

Describe AutoFom

Back 90

Carcass Lean Meat Percentage

Fat Thickness

The commercial value of each carcass

Weight salable meat on specific commercial cuts

Front 91

Describe UltraFom 300

Back 91

Backfat thickness and loin muscle thickness in mm

Carcass Lean meat percentage

Ham Fat thickness

Front 92

What is QUALITY?

Back 92

A product that conforms to a set of standards

A product that meets consumers wants and needs

Front 93

What does it mean to say "calves are even?"

Back 93

this means less than 150 lbs variation in weight from light to heavy for yearling cattle; 100 lbs variation in calves

Front 94

What does it mean to "calves are uneven?"

Back 94

means weight variance in yearling cattle between 150 lbs & 200 lbs; 100 & 150 lbs for calves

Front 95

What does it mean to say "calves are VERY uneven?"

Back 95

means variance over 200 lbs for yearling cattle; over 100 lbs for calves

Front 96

For calves, what does it mean to say "short age?"

Back 96

Not used with yearling cattle, ONLY calves and those in excellent condition and still their mothers

Front 97

What does it mean to "Medium age?"

Back 97

Calf with an average home (not starved)

Front 98

What does it mean to say "Long age?"

Back 98

A calf that has had very poor growing conditions

Front 99

Flesh condition

For feeder cattle, what does it mean to say "Dead poor?"

Back 99

Do not try to sell this type; buy feed and improve their condition

Front 100

Flesh condition

For feeder cattle, what does it mean to say "Thin?"

Back 100

Lightly fleshed due to possible poor pasture conditions

Front 101

Flesh condition

For feeder cattle, what does it mean to say "light medium?"

Back 101

(slightly fleshy) - these are ideal feeder calves; strong and healthy with little fat

Front 102

Flesh condition

For feeder cattle, what does it mean to say "medium?"

Back 102

fleshy

Front 103

Flesh condition

For feeder cattle, what does it mean to say "heavy medium?"

Back 103

very fleshy

Front 104

What are the three condition scores for feeder cattle?

Back 104

Thin

Average (Par)

Fleshy

Front 105

Define Okies (#1,2,,3)

Back 105

Predominantly English; possible cross with Dairy or Exotic

Front 106

Define Exotics (Exotic #1,2,3)

Back 106

Cross of at least 3/4 continental breeding

Front 107

Define Brahman crosses (Cross #1,2,3)

Back 107

1/8 to 3/4 Brahman

Front 108

Define Purebred or High Grade (Brangus #1, Hereford #2, Holesteins)

Back 108

Use breed name and classifications

Front 109

How are feeder calves and yearling evaluated?

Back 109

Frame Size

Muscle Score

Front 110

Feeder cattle muscling #1

Back 110

Moderately thick throughout; showing a rounded appearance through the back and loin with moderate width between the legs

Front 111

Feeder Cattle muscling #2

Back 111

Slightly thick throughout; showing a rounded appearance through the back and loin with slight width between the legs

Front 112

Feeder Cattle muscling #3

Back 112

Thin through the forequarter and the middle parts of the round; back and loin have a sunken appearance; legs are set close together

Front 113

Feeder Cattle muscling #4

Back 113

Less thickness than the minimum required for #3

Front 114

Cull Cows bring in how much gross income for ranches?

Back 114

20%

Front 115

Non-fed cattle brings in what percentage of the US Beef Supply?

Back 115

20%

Front 116

What season during the year does culling occur?

Back 116

Fall

Front 117

What are the top reasons for culling cows?

Back 117

Old age (teeth)

Non-pregnancy status

Economic status, drought, herd down-sizing

poor production

lameness, eyes, disposition

Front 118

What are the two factors affecting price within season?

Back 118

Dressing %

Body Condition

Front 119

How do you determine the DP?

Back 119

CW / LW * 100

Front 120

Factors affecting DP

Back 120

Fatness or Body Condition

Front 121

Packers who slaughter "cull cows" NEVER use official ________ _______.

Back 121

USDA grades

Front 122

For the body condition scoring system, what does #1 mean and what does #9 mean?

Back 122

#1 = Emaciated

#9 = Obese

Front 123

Describe White Fat Market Cows

Back 123

Most cows culled are on pasture and/or hay

Yellow color to fat tissue

Cows can be fed grain (corn, milo) for 60 days

Produces carcass with white fat (more desirableappearance)

Only certain packing plants (direct sale)

Front 124

Which breed of swine is characterized by erect ears and black with a white belt?

Back 124

Hampshire

Front 125

Which breed of swine is solid red in color?

Back 125

Duroc

Front 126

What is the usual gestation length of sows?

Back 126

3 months 3 weeks 3 days

Front 127

How are piglets identified for pig # and litter?

Back 127

Ear notches

Front 128

what is the primary product made from pork bellies?

Back 128

Bacon

Front 129

What is the typical weight of market barrows and gilts?

Back 129

230 lbs

Front 130

Which of the following is not one of the four lean cuts of a pork carcass?

A. Ham

B. Loin

C. Belly

D. Picnic shoulder

Back 130

C. Belly

Front 131

Which of the following is not a factor used to determine fat free lean of pork carcasses?

A. HCW

B. LEA

C. 10th rib fat thickness

D. Last rib fat thickness

Back 131

D. last rib fat thickness

Front 132

What instrument was first used to measure lean percentage of pork carcasses and still used in many packing plants today for value based pricing assessment?

Back 132

Fat-O-Meter