Carcass Evaluation Lab
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According to the dot grid, how many square inches is the ribeye?
11
Calculate a USDA yield grade for this pork carcass: FT: 0.8 inches Muscle score: 2.0
1.2
Calculate a USDA yield grade for this lamb carcass: FT: 0.2
2.4
Which lamb carcass was harvested at an older age? #2 has sprayed joint #3 has a clean broken joint
2
Calculate the yield grade of this beef carcass: HCW: 725 lbs FT: 0.5 KPH: 2.5% REA: 12.5
3
For all species, having the greatest marbling possible results in greater consumer appeal and eating satisfaction.
False
Greater subcutaneous fat is often correlated with intramuscular fat or marbling.
True
Ossification of the thoracic vertebra cartilage is indicative of beef carcass greater than 30 months of age.
True
Pork carcasses must have a belly with a minimum of _______ inches for bacon production.
0.6
Pork with unacceptable meat quality are graded as ____.
US Utility
Rank the following Quality grades in order from greatest to least in terms of marbling score. (Select, Choice, Standard, Prime)
Prime, Choice, Select, Standard
Subcutaneous fat measurements are taken opposite the Longissimus dorsi muscle
True
Which USDA Yield grade, regardless of species, would result in the greatest % of closely trimmed boneless/semi-boneless retail cuts?
US No.1 or Yield Grade 1
Which of the following pork Quality acronyms are most desirable?
RFN
______% of lamb carcasses grade Choice or better in the U.S.
98