BEEF IDENTIFICATION NEXT
A. Muzzle B. Hock C. Dewclaw D. Foot BACD PARTS NEXT
A. Pastern B. Neck C. Brisket D. Twist DBCA PARTS NEXT
A. Forearm B. Chest C. Dewlap D. Dewclaw BACD PARTS NEXT
A. Ankle B. Knee C. Hock D. Stifle DABC PARTS NEXT
A. Nose B. Knee C. Rump D. Foot DACB PARTS NEXT
A. Brisket B. Loin C. Jowl D. Pastern DBCA PARTS NEXT
A. Rib B. Dewlap C. Tail-head D. Face DACB PARTS NEXT
A. Point of the Shoulder B. Chest C. Twist D. Plate DBCA PARTS NEXT
A. Throat B. Brisket C. Forearm D. Ham DBCA PARTS NEXT
A. Point of the shoulder B. Tail C. Jaw D. Round DABC PARTS NEXT
A. Face B. Muzzle C. Ear D. Heart girth DACB PARTS NEXT
A. Neck B. Crest C. Bridge of nose D. Elbow DABC PARTS NEXT
A. Horns B. Poll C. Eye D. Dewlap DACB PARTS NEXT
A. Crest B. Rack C. Mound D. Head DBCA PARTS NEXT
A. Jaw B. Forearm C. Neck D. Hip DABC PARTS NEXT
A. Loin B. Rump C. Chuck D. Top of the Shoulders BACB PARTS NEXT
A. Ribs B. Stifle C. Quarter D. Loin DBCA PARTS NEXT
A. Underline B. Over-line C. Middle D. Back BACD PARTS NEXT
A. Quarter B. Loin C. Knee D. Rump DACB PARTS NEXT
A. Hip B. Hook C. Pin D. Both A & B BACD PARTS NEXT
A. Hind-saddle B. Quarter C. Rump D. Chuck DABC PARTS NEXT
A. Switch B. Tail-head C. Hook D. Stifle DACB PARTS NEXT
A. Ham B. Leg C. Quarter D. Hock DABC PARTS NEXT
A. Loin B. Rib C. Flank D. Stifle BACD PARTS NEXT
A. Pin bone B. Hip C. Twist D. Stifle DBCA PARTS NEXT
A. Heart girth B. Rear flank C. Chest D. Belly DBCA PARTS NEXT
A. Fore flank B. Elbow C. Rear flank D. Quarter DABC PARTS NEXT
BEEF CUTS
Cross cut shank Stew meat Ground beef Chuck Short ribs Arm pot roast Arm steak Ground beef Stew meat Chuck eye roast Blade roast Blade steak Rib roast Rib steak Ribeye roast or steak Brisket Ground beef Stew meat Short ribs Top Loin steak Top loin steak T-bone steak Tenderloin Roast Or steak Top loin steak Porterhouse steak Tenderloin roast or steak Sirloin Steak Rolled rump Round steak Bottom Round steak or roast Eye of round Tip Steak or roast Heel,of round Ground Beef
Ground beef Stew meat ?
Chuck Short ribs Arm pot roast Arm steak
Chuck eye roast Blade roast Blade steak
Rib roast Rib steak Ribeye roast or steak
Top Loin steak
Top loin steak T-bone steak Tenderloin Roast or steak
Sirloin Steak
Rolled rump
Tip Steak or roast
Heel of round Ground Beef
Round steak Bottom Round steak or roast Eye of round
Top loin steak Porterhouse steak Tenderloin roast or steak
Short ribs
Ground beef Stew meat
Brisket
Cross cut shank Stew meat Ground beef
Tip Steak or roast
Which of these is not a permanent form of identifying cattle? n Tattoo n Ear Tags n Microchip n Branding A D C B NEXT
Taking an ink print of the nose is called ___________. n Noseprinting n Ink blotting n Abstract art n Nosemarking B D C A NEXT
What part of the body do ribeye steaks come from? n Loin n Rib n Chuck n Round A D C B NEXT
What part of the body do T-bone steaks come from? n Rib n Sirloin n Shortloin n Round A B D C NEXT
What part of the body do sirloin steaks come from? n Shortloin n Chuck n Flank n Sirloin A B C D NEXT
What part of the body does hamburger come from? n Round n Sirloin n Chuck n All of the Above A B C D NEXT
What does the term “steep-rumped” mean? n Too much slope from hooks to pins n Not level from loin to rump C. A really tall steer, heifer, cow, or bull D. Post-legged B D C A NEXT
What does the term “balanced” mean? n The animal is heavily muscled. n All body parts are proportional to each other. n The animal is very rugged, deep sided, and short bodied n The animal looks like it was put together in pieces. A D C B NEXT
What does the term “pinched in the heart” mean? n An animal that has a heart valve condition n An animal that is deep ribbed and has good capacity n An obvious restriction of the rib cage behind the shoulders or shallow ribbed n An animal that has a much smaller than usual heart A B D C NEXT
What does the term “easy-fleshing” mean? n An animal that is easy to clip or fit with shears n An open ribbed, high volumed, broody looking cow or heifer that is easy to feed n An animal that it is easy to remove the hide or flesh from at the packing plant n A cow or heifer that is hard to keep weight on A D C B NEXT
What does the term “splay-footed” mean? n An animal whose toes turn outward when looking at the front view n An animal whose toes turn inward when looking at the front view n An animal whose legs turn inward when looking at the rear view n An animal whose legs turn outward when looking at the rear view B D C A NEXT
What does the term “pigeon-footed” mean? n An animal whose toes turn outward when looking at the front view n An animal whose legs turn inward when looking at the rear view n An animal whose toes turn inward when looking at the front view n An animal whose legs curve outward when looking at the rear view A B D C NEXT
What does the term “bow-legged” mean? n An inward curvature to the hocks in the rear view n An outward curvature to the hocks in the rear view n An animal where the toes are turned inward in the front view n An animal where the toes are turned outward in the front view A D C B NEXT
What does the term “post-legged” mean? n An animal that has too much set to the hock and keeps it’s legs way up underneath body n An animal that has really skinny and narrow legs n An animal that does not have enough set to the hock and legs are too straight up and down n An animal that has very large boned legs A B D C NEXT
A. Dock B. Tail C. Switch D. Rump DACB PARTS NEXT
A. Tail B. Tail-head C. Navel D. Switch BACD PARTS NEXT
A. Shoulder B. Loin C. Chuck D. Round 26% CUTS DABC NEXT
A. Sirloin B. Round C. Brisket D. Back 9% CUTS DBCA NEXT
A. Quarter B. Loin C. Brisket D. Round 27% CUTS BACD NEXT
A. Plate B. Flank C. Stifle D. Round 4% CUTS DACB NEXT
A. Underline B. Bacon C. Short Plate D. Rib 5.5% CUTS DABC NEXT
A. Fore Shank B. Plate C. Long Loin D. Picnic 4% CUTS DBCA NEXT
A. Brisket B. Dewclaw C. Loin D. Round 6% CUTS DBCA NEXT
A. Rump B. Rack C. Chuck D. Rib 9.5% CUTS BACD NEXT
A. Flank B. Plate C. Brisket D. Short Loin 8% CUTS BACD MENU