ANSC 101 SAG 106

1. What are the wholesale cuts of beef, swine, and lamb, and where are they on the carcass?

2. Where does a T-bone steak, a chuck steak, a round steak, come from? Name at least one retail cut from each wholesale cut, for each species.

3. Identify the terms Picnic, Boston Butt, Brisket, Canadian bacon, Ham.

4. What is dressing percent, and why might it be a misleading indicator of carcass value?

5. What are the factors and terms associated with pork quality? What is PSE?

6. What are the quality grades of beef, pork, lamb, eggs, chicken?

7. What influences egg quality? Why do eggs have an air space (or do they?) and how big is it and where is it at?

8. What factors affect meat consumption? meat flavor? tenderness? color?

9. Where are the newer slaughter plants located?

10. What are yield grades?

11. How can tenderness be influenced?

12. What are the principle market classes of cattle, sheep, hogs?

13. Distinguish between lamb and mutton.

14. What factors go into establishing yield grades?