Market Classs Grades
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Name four whole sale cuts from the cow. | Chuck, rib, loin, sirloin, round, flank, plate, shank, brisket
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| 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 <)
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| Quality grade is defined by consumer palatability. What two factors determine palatability? | Maturity and marbling of meat
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| What does BCTRC stand for | Boneless Closely Trimmed Retail Cuts
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| What are the wholesale cuts from a hog? | Blade shoulder, Boston shoulder, ham, side, loin
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| Grade quality in hogs is judged as.... | Acceptable or unacceptable
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| What does PSE mean? | Pale, soft and exuditive
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| The four lean cuts taken from a hog are? | Picnic shoulder, Blade shoulder, ham and loin
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| The retail cuts of meat for sheep are? | Loin, leg, rack, shoulder, breast, shank
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| What is the difference between a break joint and a spool joint? | Break joint - lamb
Spool joint - 15 months or older
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| What are the sections of meat selected from broilers? | Wing, thigh, drumstick, breast, tenderloin, tender
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| Eggs are graded on what kind of scale? | AA, A, B
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| Are quality and yield grading of beef carcasses required by law? | Yes
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| What method is used to inspect the interior quality of eggs? | Candling
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| What is the top quality grade for beef and lamb? | Prime
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Created by:
JDLane87
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