Unit 2
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Yield grade ____ is the leanest, heaviest, muscled carcass. 3 4 1 2
1
Place the grades of beef from best to worst for human consumption. Choice Commerical Cull Prime Select Standard
Prime Choice Select Standard Grade Commercial Cull
_________ is the hormone that helps prepare the female’s body for and then maintain pregnancy. Testosterone Estrogen Progesterone Steroids
Progesterone
_______ was once used to synchronize heat because it suppresses estrus as long as it is used. Zeranol Estradiol Benzoate MGA DES
MGA
These operations are involved in producing cattle: purebred registered, cow-calf commercial, _______ and feedlot. Pathogen- free Farm Flock Broilers Stocker
Stocker
_____ meat is usually processed into lunch meats, soup, and canned meat products. Commercial Select Cull Standard
Commercial
_______ is (are) a chemical substance produced by the endocrine glands. Testosterone Estrogen Steroids Hormones
Hormones
Match the types of meats and sources together: 1. Veal a. Young Cattle b. Mature Cattle c. Mature Sheep d. Swine e. Goat Meat f. Young Sheep g. Chicken
a. Young Cattle
Match the types of meats and sources together: Lamb a. Young Cattle b. Mature Cattle c. Mature Sheep d. Swine e. Goat Meat f. Young Sheep g. Chicken
f. Young Sheep
Match the types of meats and sources together: Mutton a. Young Cattle b. Mature Cattle c. Mature Sheep d. Swine e. Goat Meat f. Young Sheep g. Chicken
c. Mature Sheep
Match the types of meats and sources together: Broiler a. Young Cattle b. Mature Cattle c. Mature Sheep d. Swine e. Goat Meat f. Young Sheep g. Chicken
g. Chicken
Match the types of meats and sources together: Pork a. Young Cattle b. Mature Cattle c. Mature Sheep d. Swine e. Goat Meat f. Young Sheep g. Chicken
d. Swine
Match the types of meats and sources together: Chevron a. Young Cattle b. Mature Cattle c. Mature Sheep d. Swine e. Goat Meat f. Young Sheep g. Chicken
e. Goat Meat
Match the types of meats and sources together: Beef a. Young Cattle b. Mature Cattle c. Mature Sheep d. Swine e. Goat Meat f. Young Sheep g. Chicken
b. Mature Cattle
According to statistics, milk production has ______ for the past 10 years. remained unchanged sharply declined decreased slightly increased steadily
increased steadily
_______ scores reflect the age of the animal at slaughter. Prime Maturity Marbling
Maturity
Annual meat production in the U.S. is valued at about $____billion. 10 100 50 25
100
Fish feed is commonly made of fish meal, ______ meal, vitamins, and nutrients. Millet Soybean Wheat Bean
soybean
What breaks down the fish waste in an aquaculture tank? Timed Filters Water Bacteria Air
Bacteria
There are over _____ different varieties of lettuce growing in the aquaculture greenhouse. 60 50 40 70
70
What acts as fertilizer for the plants in aquaculture production? Fish Feed Air Fish Waste Water
Fish waste
Tilapia eat both meat and vegetation. They are _______. Omnivores Predators Herbivores Carnivores
Omnivores
Explain why some cuts are more expensive than others. What factors determine the value of a beef and pork retail cuts?
The cost of cuts of meat depends on multiple factors such as the tenderness, leanness or fat marbling, and how much of that specific cut is harvested from each animal.
Meat from the beef or hog was more expensive overall? Why do you think this is so?
From my research beef is more expensive. I think many people enjoy eating beef and beef is more expensive to raise.