Beef Carcass Quiz

Beef Carcass Quiz

12th Grade

100 Qs

quiz-placeholder

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Beef Carcass Quiz

Beef Carcass Quiz

Assessment

Quiz

Science

12th Grade

Practice Problem

Hard

NGSS
MS-PS1-2, MS-LS1-8, MS-LS1-7

+2

Standards-aligned

Created by

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.

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2.

OPEN ENDED QUESTION

3 mins • 1 pt

This percentage of the live weight is known as the ____ percentage.

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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:

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5.

OPEN ENDED QUESTION

3 mins • 1 pt

The four wholesale cuts found in the rear quarter are:

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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:

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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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