Ag 1 Meats Test

40 Questions | Total Attempts: 41

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Ag 1 Meats Test - Quiz

This test will cover live animal evaluation, how to find dressing percentages and how to find yield and quality grades.


Questions and Answers
  • 1. 
    There are at least how many different fat  indicators when evaluating market beef?
    • A. 

      3

    • B. 

      4

    • C. 

      5

    • D. 

      6

    • E. 

      We didn't evaluate beef

  • 2. 
    There are at least how many different fat  indicators when evaluating market beef?
    • A. 

      3

    • B. 

      4

    • C. 

      5

    • D. 

      6

    • E. 

      We didn't evaluate beef

  • 3. 
    Which of the following is not a muscle indicator in beef?
    • A. 

      Forearm

    • B. 

      Loin

    • C. 

      Last Rib

    • D. 

      Quarter

    • E. 

      Rump

  • 4. 
    Which of the following is not a muscle indicator in beef?
    • A. 

      Forearm

    • B. 

      Loin

    • C. 

      Last Rib

    • D. 

      Quarter

    • E. 

      Rump

  • 5. 
    The average carcass weight for a pig is what?
    • A. 

      160 lbs

    • B. 

      180 lbs

    • C. 

      200 lbs

    • D. 

      750 lbs

  • 6. 
    The average carcass weight for a pig is what?
    • A. 

      160 lbs

    • B. 

      180 lbs

    • C. 

      200 lbs

    • D. 

      750 lbs

  • 7. 
    What are live lambs evaluated by?
    • A. 

      Weight

    • B. 

      Dressing percentage

    • C. 

      Ribeye Area

    • D. 

      Yield Grade

    • E. 

      All the above

  • 8. 
    What are live lambs evaluated by?
    • A. 

      Weight

    • B. 

      Dressing percentage

    • C. 

      Ribeye Area

    • D. 

      Yield Grade

    • E. 

      All the above

  • 9. 
    Dressing percentage is what?
    • A. 

      Live weight divided by the carcass weight

    • B. 

      Carcass weight divided by the live weight

    • C. 

      The yield grade divided by the quality grade

    • D. 

      It is a pure guess

  • 10. 
    The dressing percentage for beef range is which of the following?
    • A. 

      55%-67%

    • B. 

      45%-58%

    • C. 

      65%-77%

  • 11. 
    KPH stands for what?
    • A. 

      Kennedy, Pelvic and Heat

    • B. 

      Kidney, Pulse and Heart

    • C. 

      Kelcie, Pelvic and Heart

    • D. 

      Kidney, Pelvic and Heart

  • 12. 
    Dressing percentage is what?
    • A. 

      Live weight divided by the carcass weight

    • B. 

      Carcass weight divided by the live weight

    • C. 

      The yield grade divided by the quality grade

    • D. 

      It is a pure guess

  • 13. 
    Which of the following is not a factor that affects the dressing percentage of sheep?
    • A. 

      Pelt Weight

    • B. 

      Fill

    • C. 

      Muscling

    • D. 

      Fat Cover

    • E. 

      KPH

  • 14. 
    The dressing percentage for beef range is which of the following?
    • A. 

      55%-67%

    • B. 

      45%-58%

    • C. 

      65%-77%

  • 15. 
    Gut fill affects the dressing percentage of beef, sheep and swine.
    • A. 

      True

    • B. 

      False

  • 16. 
    KPH stands for what?
    • A. 

      Kennedy, Pelvic and Heat

    • B. 

      Kidney, Pulse and Heart

    • C. 

      Kelcie, Pelvic and Heart

    • D. 

      Kidney, Pelvic and Heart

  • 17. 
    Last rib fat in swine is factored into the USDA Grade calculation.
    • A. 

      True

    • B. 

      False

  • 18. 
    Which of the following is not a factor that affects the dressing percentage of sheep?
    • A. 

      Pelt Weight

    • B. 

      Fill

    • C. 

      Muscling

    • D. 

      Fat Cover

    • E. 

      KPH

  • 19. 
    Gut fill affects the dressing percentage of beef, sheep and swine.
    • A. 

      True

    • B. 

      False

  • 20. 
    Last rib fat in swine is factored into the USDA Grade calculation.
    • A. 

      True

    • B. 

      False

  • 21. 
    What is the average dressing percentage of beef?
  • 22. 
    Quality grading is based on what two factors?  Check all that apply.
    • A. 

      Physiological maturity

    • B. 

      Ribeye area

    • C. 

      Fat cover

    • D. 

      Marbling

  • 23. 
    What is the average dressing percentage of beef?
  • 24. 
    Quality grading is based on what two factors?  Check all that apply.
    • A. 

      Physiological maturity

    • B. 

      Ribeye area

    • C. 

      Fat cover

    • D. 

      Marbling

  • 25. 
    Yield grade 1 is the lowest in cutability.
    • A. 

      True

    • B. 

      False

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