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Beef Industry Review

Types of meat and the different grades

QuestionAnswer
the intermingling of fat among the lean muscle fibers in the rib eye musche of a beef is called marbling
the part of a hog or beef animal located between the loin and tail is the rump
the product that livestock provides for humans in the largest quantities is food
about 10% of the world's production uses dried animal manure for fuel
the system of marketing livestock by auctioning online using computers is electronic marketing
retail cuts of rib eye and T-bone steaks come from the wholesale cuts of brisket and chuck
blood meal and meat and bone scraps are by-products used for livestock feed
hooves, horns, bones, and hides are animal by-products used to produce gelatin
the diabetes medicine extracted as a by-product from the pancreas of animals is insulin
on a beef animal or a hog, the top part of the head between the ears is the muzzle
the most muscled portion of the rear leg of a beef animal is the round
hair, fur, wool, hooves, feathers, and horns are modified external parts of the skin
high-value wholesale cuts of beef come from the loin, rib, round, and rump
decisions and regulations about animal welfare should be made on the basis of scientific information
most livestock producers believe in and support animal welfare
most animal rights groups support eating food that come from plants
animal welfare groups support: animal nutrition
animal welfare groups are opposed to crueal treatment of animals
an animal's parts are its: biology
the issues of animal rights and the moral status of animals dates back at least to the: ancient greeks
the animal rights movement is made up mostly of people who are: vegetarians
the skin or hide of cattle is used to make: leather
the total elimination of all animal use by humans is the goal of the activists who believe in: animal rights
compared to animal welfare groups, animal rights groups tend to be: more radical in their activities
the class or kind of animal, age or maturity, and marbling and firmness are used to determine the beef carcuss: quality grade
Created by: joanna_marr
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