Beef Carcass Evaluation Quiz

What are the three things the USDA system for beef carcass evaluation relies on?

• USDA Quality Grade, USDA Yield Grade, and carcass age

• USDA Quality Grade, USDA Yield Grade, and carcass weight

• USDA Quality Grade, USDA Processing Speed, and carcass weight

• USDA Inspection Grade, USDA Yield Grade, and carcass weight

What percentage of the total carcass weight does the forequarter approximately comprise?

• 52%

• 48%

• 50%

• 60%

Which of the following is NOT a part of the beef carcass forequarter?

• Chuck

• Brisket

• Sirloin

• Rib

What is the process called when a beef carcass is split between the 12th and 13th ribs?

• Quartering

• Ribbing

• Splitting

• Butchering

Why is a proper understanding of animal anatomy as well as the USDA Grading system necessary for beef carcass evaluation?

• To ensure the meat is safe for consumption

• To determine the total dollar value of the carcass

• To comply with beef packaging regulations

• To improve the speed of the slaughter process

Which part of a beef carcass is located directly above the brisket?

• Plate

• Chuck

• Rib

• Round

Identify the part of the beef carcass that is situated between the rib and the round.

• Sirloin

• Shortloin

• Flank

• Plate

Tags

NGSS.MS-LS4-2

What is the name of the part of the beef carcass that is found below the shortloin and in front of the round?

• Rib

• Brisket

• Flank

• Plate

Which part of the beef carcass is indicated by the label directly below the sirloin?

• Round

• Shortloin

• Flank

• Plate

What is the primary difference between meat grading and meat inspection?

• Meat grading is mandatory, while meat inspection is voluntary.

• Meat inspection is conducted by the AMS, while meat grading is conducted by the FSIS.

• Meat inspection is a mandatory program, while meat grading is a voluntary service.

• Meat grading predicts the quantity of meat, while meat inspection predicts the palatability.