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Market Classs Grades
| Question | Answer |
|---|---|
| Name four whole sale cuts from the cow. | Chuck, rib, loin, sirloin, round, flank, plate, shank, brisket |
| Market classes for beef cows fall into three categories. What are they? | Veal - 1 to 3 months (150lbs) Calf - 3 to 12 months (150-300lbs) Beef - 12 + months (300 lbs <) |
| Quality grade is defined by consumer palatability. What two factors determine palatability? | Maturity and marbling of meat |
| What does BCTRC stand for | Boneless Closely Trimmed Retail Cuts |
| What are the wholesale cuts from a hog? | Blade shoulder, Boston shoulder, ham, side, loin |
| Grade quality in hogs is judged as.... | Acceptable or unacceptable |
| What does PSE mean? | Pale, soft and exuditive |
| The four lean cuts taken from a hog are? | Picnic shoulder, Blade shoulder, ham and loin |
| The retail cuts of meat for sheep are? | Loin, leg, rack, shoulder, breast, shank |
| What is the difference between a break joint and a spool joint? | Break joint - lamb Spool joint - 15 months or older |
| What are the sections of meat selected from broilers? | Wing, thigh, drumstick, breast, tenderloin, tender |
| Eggs are graded on what kind of scale? | AA, A, B |
| Are quality and yield grading of beef carcasses required by law? | Yes |
| What method is used to inspect the interior quality of eggs? | Candling |
| What is the top quality grade for beef and lamb? | Prime |
Created by:
JDLane87
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