Got MEAT
Nutrition
Cattle Industry
Body Parts
Miscellaneous
100
What is the amount of fat on a market animal called?
Finish
100
What is the first milk?
Colostrum
100
What agricultural commodity is produced in more states and regions than any other?
Cattle
100
What are the four stomaches to a cow?
Rumen Reticulum Omasum Abomasum
100
What is the proper approximate rectal temperature in cattle?
101-102 degrees Fahrenheit
200
Porterhouse steak comes from what beef wholesale cut?
Loin or short loin
200
What is the most important vitamin for a breeding beef animal?
Vitamin A
200
Cattle prices are dtermined by _______ and _________?
Supply and Demand
200
When selecting a meat animal on structural soundness, special emphasis should be placed on what body part?
Feet and Legs
200
Besides a balanced ration, a clean, fresh supply of this item is essential in feeding market beef?
Water
300
What causes dark cutting beef?
A long term stress period prior to slaughter.
300
How many gallons of water will a 1000 pound steer drink per day if the outside temperature is 50*F
8-10 gallons
300
What part of the digestive system functions as a storage area for food and aids in the breakdown of coarse particles through bacterial action?
Rumen
300
How many bones are there in a cows body?
207 bones
300
Liver, heart, tongue, and kidneys are known as?
Variety Meats
400
In order what are the three best quality grades of beef determined by the USDA
Prime Choice Select
400
What nutrient provides supplies for making body tissues like muscle, bones, blood, skin?
Fat
400
What are cuts of beef in sizes that are purchased by the consumer?
Retail Cuts
400
Meat graders evaluate the amount of external fat by measuring the thickness of fat over the outside of the rib eye muscle at the what rib?
12th rib
400
What is parturition?
Giving birth
500
What is the name of the bone found in a chuck roast?
Blade and arm bone
500
A normal beef steer will consume what percent of its body weight in feed each day?
2.5 to 2.5%
500
What does the term "cutability" refer to when evaluating a beef carcuss?
Refers to the proportion of the carcass that is saleable as trimmed retail cuts.
500
How does feed move through a ruminants digestive system?
Esophagus, Rumen, Reticulum, Omasum and Abomasum then small intestines, large intestines
500
Where is a cows pulse taken?
Outside of the jaw, just above its lower border
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