Ag 1 Meats Test
This test will cover live animal evaluation, how to find dressing percentages and how to find yield and quality grades.
- 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
Questions: 81 | Attempts: 23950 | Last updated: Mar 22, 2022
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