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Beer cattle
Question | |
---|---|
Well-turned top | Rounded over the top; not flat |
Trimness | Freedom from excess finish |
Finish | Fat on an animal |
Symmetry | Balance of animal parts |
Type | Combination of characteristics which make an animal most useful for a specific purpose |
Soundness | Having a correct skeletal structure; may also refer to ability to reproduce |
Growthiness | Having good size and weight for age of animal |
Scale | Size of the animal as determined by skeletal structure |
Ruggedness | Quality of having large bones and frame |
Broodiness | Characteristics which indicate female will be a good mother; femininity |
Sex characteristics | Traits distinguishing females from males |
Crossbreeding | Mating an animal of one breed to an animal of another breed |
Polled | Naturally without horns |
Crest | Part of the topline of a beef animal where the neck joins the body; secondary male sex characteristic |
Switch | Lower part of tail consisting of long hair |
Lean | Muscle without the fat |
Reproductive efficiency | Ability of an animal to produce offspring |
Selection differential | Difference between a trait of a particular animal and the average of all the animals from which it was chosen |
Heritability | Percentage of differences in a trait that can be explained by inheritance as opposed to environment |
Yield grade | Numerical indicator of cutability which is defined as the percent of closely trimmed, boneless meat from the round, loin, rib and chuck |
Quality grade | Evaluation of the tenderness and flavor of the meat |
Marbling | Fat dispersed within the meat |
Scrotum | Nut Sac |
Cod | Part of scrotum left on a steer after castration |
Twist | Area between rear quarters |