
Beef Carcass Quiz
Quiz
•
Science
•
12th Grade
•
Practice Problem
•
Hard
+2
Standards-aligned
Misty Steeke
FREE Resource
100 questions
Show all answers
1.
OPEN ENDED QUESTION
3 mins • 1 pt
The weight of a beef carcass ready for chilling is about 60 - 65% of the ____ weight measured before slaughter.
Evaluate responses using AI:
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
This percentage of the live weight is known as the ____ percentage.
Evaluate responses using AI:
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3.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
A side of beef can be broken down between the 12th and 13th ribs into quarters known as:
4.
OPEN ENDED QUESTION
3 mins • 1 pt
The five wholesale cuts found in the beef front quarter are:
Evaluate responses using AI:
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
The four wholesale cuts found in the rear quarter are:
Evaluate responses using AI:
OFF
6.
OPEN ENDED QUESTION
3 mins • 1 pt
Smaller than wholesale cuts, called ____, are often trimmed and deboned to increase their value to retailers. Examples would be:
Evaluate responses using AI:
OFF
7.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
During fabrication, a healthy cow will produce beef retail cuts that will turn from a dark ____ to a bright ____ red within minutes of being processed.
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