beef identification
DESCRIPTION
BEEF IDENTIFICATION. NEXT. PARTS. A. Muzzle B. Hock C. Dewclaw D. Foot. A. B. C. D. NEXT. PARTS. A. Pastern B. Neck C. Brisket D. Twist. A. B. C. D. NEXT. PARTS. A. A. Forearm B. Chest C. Dewlap D. Dewclaw. B. C. D. NEXT. PARTS. - PowerPoint PPT PresentationTRANSCRIPT
BEEFIDENTIFICATION
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A. Muzzle B. Hock C. Dewclaw D. FootBA C DPARTS
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A. Pastern B. Neck C. Brisket D. TwistDB CA
PARTS
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A. Forearm B. Chest C. Dewlap D. DewclawBA C DPARTS
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A. Ankle B. Knee C. Hock D. StifleDA B CPARTS
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A. Nose B. Knee C. Rump D. FootDA CB
PARTS
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A. Brisket B. Loin C. Jowl D. PasternDB CAPARTS
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A. Rib B. Dewlap C. Tail-head D. FaceDA CB
PARTS
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A. Point of the Shoulder B. Chest C. Twist D. PlateDB CAPARTS
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A. Throat B. Brisket C. Forearm D. HamDB CAPARTS
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A. Point of the shoulder B. Tail C. Jaw D. RoundDA B C
PARTS
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A. Face B. Muzzle C. Ear D. Heart girthDA CBPARTS
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A. Neck B. Crest C. Bridge of nose D. ElbowDA B CPARTS
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A. Horns B. Poll C. Eye D. DewlapDA CBPARTS
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A. Crest B. Rack C. Mound D. HeadDB CAPARTS
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A. Jaw B. Forearm C. Neck D. HipDA B C
PARTS
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A. Loin B. Rump C. Chuck D. Top of the ShouldersBA C BPARTS
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A. Ribs B. Stifle C. Quarter D. LoinDB CA
PARTS
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A. Underline B. Over-line C. Middle D. BackBA C DPARTS
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A. Quarter B. Loin C. Knee D. RumpDA CBPARTS
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A. Hip B. Hook C. Pin D. Both A & BBA C DPARTS
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A. Hind-saddle B. Quarter C. Rump D. ChuckDA B CPARTS
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A. Switch B. Tail-head C. Hook D. StifleDA CBPARTS
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A. Ham B. Leg C. Quarter D. HockDA B CPARTS
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A. Loin B. Rib C. Flank D. StifleBA C DPARTS
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A. Pin bone B. Hip C. Twist D. StifleDB CAPARTS
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A. Heart girth B. Rear flank C. Chest D. BellyDB CA
PARTS
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A. Fore flank B. Elbow C. Rear flank D. QuarterDA B CPARTS
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BEEF CUTS
Cross cut shankStew meat Ground beef
Chuck Short ribsArm pot roast
Arm steak
Ground beefStew meat
Chuck eye roastBlade roastBlade steak
Rib roastRib steak
Ribeye roastor steak
BrisketGround beef Stew meat
Short ribs
Top Loinsteak
Top loin steakT-bone steak
Tenderloin RoastOr steak
Top loin steakPorterhouse steakTenderloin roast
or steak
Sirloin Steak
Rolledrump
Round steakBottom Round steak
or roastEye of round
Tip Steak or
roast
Heel,of roundGround Beef
Ground beefStew meat?
Chuck Short ribsArm pot roast
Arm steak
Chuck eye roastBlade roastBlade steak
Rib roastRib steak
Ribeye roastor steak
Top Loinsteak
Top loin steakT-bone steak
Tenderloin Roastor steak
Sirloin Steak
Rolledrump
Tip Steak or
roast
Heel of roundGround Beef
Round steakBottom Round steak
or roastEye of round
Top loin steakPorterhouse steakTenderloin roast
or steak
Short ribs
Ground beef Stew meat
Brisket
Cross cut shankStew meat Ground beef
Tip Steak or
roast
Which of these is not a permanent form of identifying cattle?
Tattoo Ear Tags Microchip Branding
A
DCB
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Taking an ink print of the nose is called ___________. Noseprinting Ink blotting Abstract art Nosemarking
B
DC
A
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What part of the body do ribeye steaks come from?
Loin Rib Chuck Round
A
DCB
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What part of the body do T-bone steaks come from?
Rib Sirloin Shortloin Round
AB
DC
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What part of the body do sirloin steaks come from?
Shortloin Chuck Flank Sirloin
ABCD
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What part of the body does hamburger come from?
Round Sirloin Chuck All of the Above
ABCD
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What does the term “steep-rumped” mean?
Too much slope from hooks to pins Not level from loin to rumpC. A really tall steer, heifer, cow, or bullD. Post-legged
B
DC
A
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What does the term “balanced” mean?
The animal is heavily muscled. All body parts are proportional to each
other. The animal is very rugged, deep
sided, and short bodied The animal looks like it was put
together in pieces.
A
D
C
B
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What does the term “pinched in the heart” mean?
An animal that has a heart valve condition
An animal that is deep ribbed and has good capacity
An obvious restriction of the rib cage behind the shoulders or shallow ribbed
An animal that has a much smaller than usual heart
A
B
D
C
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What does the term “easy-fleshing” mean?
An animal that is easy to clip or fit with shears
An open ribbed, high volumed, broody looking cow or heifer that is easy to feed
An animal that it is easy to remove the hide or flesh from at the packing plant
A cow or heifer that is hard to keep weight on
A
D
C
B
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What does the term “splay-footed” mean?
An animal whose toes turn outward when looking at the front view
An animal whose toes turn inward when looking at the front view
An animal whose legs turn inward when looking at the rear view
An animal whose legs turn outward when looking at the rear view
B
D
C
A
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What does the term “pigeon-footed” mean?
An animal whose toes turn outward when looking at the front view
An animal whose legs turn inward when looking at the rear view
An animal whose toes turn inward when looking at the front view
An animal whose legs curve outward when looking at the rear view
A
B
D
C
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What does the term “bow-legged” mean?
An inward curvature to the hocks in the rear view
An outward curvature to the hocks in the rear view
An animal where the toes are turned inward in the front view
An animal where the toes are turned outward in the front view
A
D
C
B
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What does the term “post-legged” mean?
An animal that has too much set to the hock and keeps it’s legs way up underneath body
An animal that has really skinny and narrow legs
An animal that does not have enough set to the hock and legs are too straight up and down
An animal that has very large boned legs
A
B
D
C
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A. Dock B. Tail C. Switch D. RumpDA CBPARTS
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A. Tail B. Tail-head C. Navel D. SwitchBA C DPARTS
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A. Shoulder B. Loin C. Chuck D. Round
26%
CUTS
DA B C
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A. Sirloin B. Round C. Brisket D. Back
9%
CUTS
DB CA
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A. Quarter B. Loin C. Brisket D. Round
27%
CUTS
BA C D
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A. Plate B. Flank C. Stifle D. Round
4%
CUTS
DA CB
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A. Underline B. Bacon C. Short Plate D. Rib
5.5%
CUTS
DA B C
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A. Fore Shank B. Plate C. Long Loin D. Picnic
4%
CUTS
DB CA
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A. Brisket B. Dewclaw C. Loin D. Round
6%
CUTS
DB CA
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A. Rump B. Rack C. Chuck D. Rib
9.5%
CUTS
BA C D
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A. Flank B. Plate C. Brisket D. Short Loin
8%
CUTS
BA C D
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