This test will cover live animal evaluation, how to find dressing percentages and how to find yield and quality grades.
3
4
5
6
We didn't evaluate beef
3
4
5
6
We didn't evaluate beef
Forearm
Loin
Last Rib
Quarter
Rump
Forearm
Loin
Last Rib
Quarter
Rump
160 lbs
180 lbs
200 lbs
750 lbs
160 lbs
180 lbs
200 lbs
750 lbs
Weight
Dressing percentage
Ribeye Area
Yield Grade
All the above
Weight
Dressing percentage
Ribeye Area
Yield Grade
All the above
Live weight divided by the carcass weight
Carcass weight divided by the live weight
The yield grade divided by the quality grade
It is a pure guess
55%-67%
45%-58%
65%-77%
Kennedy, Pelvic and Heat
Kidney, Pulse and Heart
Kelcie, Pelvic and Heart
Kidney, Pelvic and Heart
Live weight divided by the carcass weight
Carcass weight divided by the live weight
The yield grade divided by the quality grade
It is a pure guess
Pelt Weight
Fill
Muscling
Fat Cover
KPH
55%-67%
45%-58%
65%-77%
True
False
Kennedy, Pelvic and Heat
Kidney, Pulse and Heart
Kelcie, Pelvic and Heart
Kidney, Pelvic and Heart
True
False
Pelt Weight
Fill
Muscling
Fat Cover
KPH
True
False
True
False
Physiological maturity
Ribeye area
Fat cover
Marbling
Physiological maturity
Ribeye area
Fat cover
Marbling
True
False