Meats
Cattle ID
Sheep/Goat ID
Anything Goes
Digestion and Feeds
200
The name of this cut is...
New York Strip Steak
200
The breed of this cow is...
Jersey
200
The breed of this sheep...
Suffolk
200
This breed of pig
Hampshire
200
This compartment of the ruminant's stomach catches foreign particles, like nails
Reticulum
400
The name of this cut is...
Tri Tip Steak
400
The breed of this steer is...
Beefmaster
400
The breed of this goat is...
Angora
400
3 things you would look at in the 1 minute daily health check (more specific than "appearance")
Posture? Movement? Eaten? Drank? Gone to the bathroom? Physical concerns?
400
The rumen is able to break down fiber because it contains
microorganisms or bacteria
600
The Name of this cut is...
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Pork Loin Chops
600
The breed of this cow is...
Belgian Blue
600
The breed of this goat is...
Alpine
600
What is the USDA grade of meat based on?
Marbling (in the ribeye)
600
This (yellow)compartment of the stomach is called
Abomasum
800
The name of this cut is... 
Chuck Roast
800
The breed of this cow is...
Guernsey
800
The breed of this goat...
Nigerian Dwarf
800
Explain the difference between wholesale (primal) and retail cuts of meat.
Wholesale (primal) a large section of meat/carcass divided down into smaller individual cuts
Retail cuts are smaller sections sold to customers (ideal for meals)800
The total amount of feed an animal consumes over 24 hours that provides all essential nutrients
Balanced Ration
1000
The name of this cut is...
Ribeye Roast
1000
The breed of this cow is...
Simmental
1000
The breed of this sheep is...
Dorset
1000
TPR stands for
Temperature, Pulse and Respiration
1000
The way a ration is designed is based on (2 things)
Energy Need and Species