2. Introduction to Beef Cattle Student Notes

3. Objectives Describe terms commonly used with __________ __________. ___________ __________ _________of the beef animal.

4. Terms Commonly Used ______________ - A general family grouping of __________ ______________ - a sexually mature __________ _________animal, usually one that has produced a calf

5. Terms Commonly Used ______________ -A young male or female bovine animal ______________ of age ______________ - A young female bovine cow before she has produced her ______________

6. Terms Commonly Used ______________ – A bovine male that is ______________ ______________ - A bovine male ______________ --Naturally without horns

7. Terms Commonly Used ______________ – An animal that is approximately ______________. ______________ --Muscle without the fat ______________– The value of a carcass for ______________

8. Terms Commonly Used ______________ ______________ - Ability of an animal to produce offspring ______________ - The physical form of an animal; the __________ and ______________ of parts ______________ --Having a correct skeletal structure

9. Breed ______________ : specific traits unique to a certain breed Sex Characteristics: traits that distinguish an animal as a ______ or ________. ______________ : amount of fat cover on an animal. Pedigree: the record of the ancestors of an animal

10. Beef Carcass Cuts Nine primal carcass cuts from which retail cuts come from

11. USDA Beef Grades Quality grades refer to characteristics of meat ________________

12. USDA Beef Grades – page 6,7 Beef Basics Top ___________ __________are often found in grocery stores __________ - Most __________ – small flecks of fat throughout the meat Generally in finer restaurants and higher priced __________- Sufficient amount of marbling, cheaper than prime __________- Less marbling than choice, leaner