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Vocabulary
Cattle Grades
Swine Grades
Poultry Grades
Random
100
What is the science of the body?
Anatomy
100
What is the highest quality grade for beef?
Prime
100
What class of swine are to be killed and sold as meat?
Slaughter
100
Why are poultry carcasses graded?
To insure quality before it is sold and to prevent the selling of unwholesome products
100
What is frame size?
The length and size of an animal
200
What is the physical arrangement of bone and tissue?
Conformation
200
What is the percentage of the carcass that is trimmed retail cuts from the round, rib, chuck, and loin?
Yield grade
200
What is the formula for calculating the grade of a slaughter barrow/gilt?
Grade= (4.0 x backfat) - (1.0 x muscle score)
200
What parts have been removed from ready-to-cook products?
Head, feet and feathers, blood, and viscera.
200
What is breast meat quality?
The amount of meat a bird carries.
300
What is the amount of fat covering the animal?
Finish
300
What is a male that has been castrated after sexual maturity?
Stag
300
What is a female that has had pigs?
Sow
300
What are the broken/disjointed bone requirements of Grade B products?
2 disjointed and none broken or 1 disjointed and 1 broken (non-protruding)
300
What is the age class of a cow that is 20 months old?
Cattle
400
What is visible in the head and general appearance of the animal?
Breed character
400
Which kind of cattle are graded as USDA No. 1, No. 2, or No. 3?
Feeder cattle
400
What grade would a pig with a large frame, thick muscling, wide legs, and ham that is wider than its loin?
USDA No. 1 Feeder Pig
400
What parts can be missing from a Grade B chicken?
Wing tips to the 2nd joint; back area not wider than base of tail and extending half way between the base of tail and hip joints
400
What is the maturity letter of a cow who is 10 months old?
A
500
What is the depth of ribs the animal displays? (typically examined from the side view)
Body capacity
500
What cutability do muscular animals have?
High cutability
500
What grade would a barrow with average muscling and 1.2" backfat have?
U.S. No. 3
500
How much exposed flesh can a Grade A chicken have?
Less than 1/4 of an inch on breast and leg; a maximum of 1 and 1/2 inches on other parts.
500
What are the quality grades in order from best to worst?
Prime, choice, select, standard, commercial, utility, cutter, and canner.