Beef Carcass Quiz

The weight of a beef carcass ready for chilling is about 60 - 65% of the ____ weight measured before slaughter.

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

A side of beef can be broken down between the 12th and 13th ribs into quarters known as:

(a)  

The five wholesale cuts found in the beef front quarter are:

The four wholesale cuts found in the rear quarter are:

Smaller than wholesale cuts, called ____, are often trimmed and deboned to increase their value to retailers. Examples would be:

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.

(a)  

The substance within meat that reacts with the ____ in the air and turns beef bright red is called ____. This color change in the meat is called blooming.

Tags

NGSS.MS-PS1-2

The purpose of the quality grade is to communicate to consumers the ____ of the beef they purchased.

The degree to which people like a cut of meat based on visual appearance and other (a)   based factors is called palatability.