1. Quality Assurance Jeopardy
Beef
Quality Assurance Jeopardy

2. Animal Health

3. Implants

4. Injection Sites

5. Managment

6. Meat Processing

7. Record Keeping

8. Record Keeping
Animal Health
Implants
Injection Sites
Management
Meat Processing
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Round One should contain one “Daily Double” question. To insert the “Daily Double Screen”, follow these steps:
1. Select the desired button on this slide by clicking on it.
Click on SLIDE SHOW  ACTION SETTINGS
Make a note of which slide the HYPERLINK is currently set to.
In the “Action Settings” dialogue box, change the HYPERLINK to “Daily Double Round 1”.
Click OK
6. Now go to Slide “Daily Double Round 1” in this presentation, and follow the directions in the “Notes” section
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9. What is the normal rectal temperature for cattle?
1-100
What is the normal rectal temperature for cattle?
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10. 1-100A
100.4o F to 103.1o F
When the body temperature increases by at least 1o F over the normal upper limit, the animal is considered to have a fever.
Reference: Cow-Calf Management Guide (603-4)
Type answer
here. Adjust
size & position
as necessary.
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11. 1-200
When giving a subcutaneous injection, what gauge and length needle should be used?

12. The needle should be 16 or 18 gauge and ½ to ¾ inch long.
The needle should be 16 or 18 gauge and ½ to ¾ inch long.
Reference: Cow-calf Management Guide (603-4)
Type answer
here. Adjust
size & position
as necessary.
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13. 1-300
After birth, a producer should make sure the calf receives what to insure initial disease protection?

14. Reference: Cow-calf Management Guide (603-2)
Colostrum.
Colostrum is the number one health factor in the early part of the calf’s life.
Reference: Cow-calf Management Guide (603-2)
Type answer
here. Adjust
size & position
as necessary.
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15. 1-400
Why are
cattle dehorned?

16. $400 Type answer here. Adjust size & position as necessary. $400
Dehorning is done for the safety of humans and the animal. Also to reduce bruises that appear when the meat is processed. The 1995 National Beef Quality Assurance Audit states that bruises cost the industry $4.03 for every fed steer and heifer it produces.
Reference: NCBA Cattle and Beef Handbook (D-8)
1995 National Beef Quality Audit
Type answer
here. Adjust
size & position
as necessary.
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17. 1-500
What is caused by a rapid production and absorption of acids from the rumen when cattle consume too much starch or sugar in a short amount of time?

18. 1-500A
Acidosis
Acidosis is the most important nutritional disorder in feedlots today.
Reference: Cow-calf Management Guide (624-1)
Type answer
here. Adjust
size & position
as necessary.
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19. Where are implants found (location)
2-100
Where are implants found (location)
on the animal?

20. Reference: Cow-calf Management Guide (602-3)
On the back side of the ear, between the skin and cartilage in the middle third of the ear.
Reference: Cow-calf Management Guide (602-3)
2-100A
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21. What system of the
body does the
implant act through?
2-200

22. Endocrine System $200 Type answer here. Adjust size & position
Endocrine System
Reference: NCBA Cattle and Beef Handbook (A-21)
Type answer
here. Adjust
size & position
as necessary.
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23. 2-300
It is often said that the use of growth promotants results in accelerated fattening of cattle. Is this correct?

24. Reference: NCBA Cattle and Beef Handbook (A-23)
No, these products result in an increase in growth of lean muscle tissue at the expense of fat deposition.
Reference: NCBA Cattle and Beef Handbook (A-23)
Type answer
here. Adjust
size & position
as necessary.
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25. Why do producers use growth promotants?
2-400
Why do producers use growth promotants?
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26. Reference: NCBA Cattle and Beef Handbook (A-21)
Growth promotants allow cattlemen to produce leaner beef at lower costs.
Reference: NCBA Cattle and Beef Handbook (A-21)
2-400A
Type answer
here. Adjust
size & position
as necessary.
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27. 2-500
Growth implants reduce the total cost of beef production by how much (dollar amount)?

28. Total cost of beef production is reduced by $50-$80 per steer.
Reference: NCBA Cattle and Beef Handbook (A-18)
Dr. Harlan Ritchie, Michigan State University, April 1990
2-500A
Type answer
here. Adjust
size & position
as necessary.
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29. When a vaccine is given IM, what does that mean?
3-100

30. Reference: Cow-calf Management Guide (603-3)
Intra-Muscular.
In the Muscle.
Reference: Cow-calf Management Guide (603-3)
Type answer
here. Adjust
size & position
as necessary.
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31. 3-200
What is the general recommended amount of antibiotics that should be injected at one site?

32. Multiple injections should be given 3 to 5 inches apart.
10 cc per site
Multiple injections should be given 3 to 5 inches apart.
Reference: Cow-calf Management Guide (603-3)
Type answer
here. Adjust
size & position
as necessary.
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33. What is the best site for an injection? Why?
3-300
What is the best site for an injection? Why?

34. $300 Triangular mass of neck muscle.
Type answer
here. Adjust
size & position
as necessary.
Triangular mass of neck muscle.
Less expensive cuts are located in the neck region.
Reference: Cow-calf Management guide
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35. What can happen if you try to combine your own vaccines?
3-400
What can happen if you try to combine your own vaccines?

36. Reference: Cow-calf Management Guide (602-2)
Vaccines are meant to work on specific disease. By combining them, they may work against each other and may not protect against disease.
Reference: Cow-calf Management Guide (602-2)
Type answer
here. Adjust
size & position
as necessary.
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37. 3-500
Why should you not use disinfectants when cleaning modified live vaccine syringes?

38. Reference: Cow-calf Management Guide (602-2)
Disinfectants can destroy modified live vaccines that you later put in the same syringe. A mild disinfectant can be used for cleaning bacterin syringes but be sure to rinse them thoroughly.
Reference: Cow-calf Management Guide (602-2)
Type answer
here. Adjust
size & position
as necessary.
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39. When working cattle, how much vaccine should you mix at one time?
4-100
When working cattle, how much vaccine should you mix at one time?

40. Enough to last for one hour or less.
Type answer
here. Adjust
size & position
as necessary.
Enough to last for one hour or less.
Reference: Cow-calf Management Guide (602-2)
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41. 4-200
Why should you stop and shake the vaccines occasionally when working cattle?

42. To insure consistent amounts of antigen get in the dose of vaccine.
Reference: Cow-Calf Management Guide (602-2)
Type answer
here. Adjust
size & position
as necessary.
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43. How often should needles be changed when giving injections?
4-300

44. At least every 10-15 uses or every syringe of vaccine.
At least every uses or every syringe of vaccine.
Reference: Cow-Calf Management Guide (602-3)
Type answer
here. Adjust
size & position
as necessary.
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45. Why is it important to make sure the injection site is clean?
4-400
Why is it important to make sure the injection site is clean?

46. Reference: Cow-Calf Management Guide (602-3)
Injecting into a spot that is damp, muddy, or covered with manure greatly increases the risk of infection.
Reference: Cow-Calf Management Guide (602-3)
Type answer
here. Adjust
size & position
as necessary.
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47. What important instructions are found on the bottle label?
4-500
What important instructions are found on the bottle label?
Name four.

48. Reference: Cow-Calf Management Guide (602-1)
Dosage, timing, route of administration, warnings or indications, withdrawal period, storage, disposal, and shelf life.
Reference: Cow-Calf Management Guide (602-1)
Type answer
here. Adjust
size & position
as necessary. $ 5 00
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49. 5-100
Where is a beef carcass ribbed to get a measurement of the ribeye area?

50. Between the 12th and 13th ribs.
Type answer
here. Adjust
size & position
as necessary.
Between the 12th and 13th ribs.
Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 110
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51. Name three quality grades.
5-200
Name three quality grades.

52. Prime, Choice, Select, Standard, Commercial, Cutter, Canner.
Prime, Choice, Select, Standard, Commercial, Cutter, Canner.
Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 110
Type answer
here. Adjust
size & position
as necessary.
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53. Name two factors used to figure yield grade.
5-300
Name two factors used to figure yield grade.

54. Ribeye area, hot carcass weight, backfat, and % kidney, pelvic, and heart fat.
Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 122
5-300A
Type answer
here. Adjust
size & position
as necessary.
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55. What is the difference between quality grade and yield grade?
5-400
What is the difference between quality grade and yield grade?

56. $400 Type answer here. Adjust size & position as necessary. $400
Quality grade is based on the amount of marbling found in the ribeye and degree of maturity (age of animal). Yield grade is based upon the yield of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck (cutability).
Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 110 &121
Type answer
here. Adjust
size & position
as necessary.
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57. What is the difference between inspection and grading?
5-500
What is the difference between inspection and grading?

58. 5-500A
The USDA mandates that every product for human consumption be inspected by a certified inspector. Grading is optional.
Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 109
Type answer
here. Adjust
size & position
as necessary.
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59. Why is it important to receive the records of cattle you purchase?
6-100
Why is it important to receive the records of cattle you purchase?

60. To know their previous management history.
Reference: Cow-Calf Management Guide (603-2)
6-100A
Type answer
here. Adjust
size & position
as necessary.
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61. Name four important records that should be kept when vaccinating.
6-200
Name four important records that should be kept when vaccinating.

62. Reference: Cow-Calf Management Guide (603-2)
Product name, serial number, date, route, and site of injection, dose, and initials of the person who gave the product.
Reference: Cow-Calf Management Guide (603-2)
Type answer
here. Adjust
size & position
as necessary.
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63. Who can you work with to set up a good record keeping system?
6-300
Who can you work with to set up a good record keeping system?

64. Reference: Cow-Calf Management Guide (603-2)
FFA Advisor, veterinarian, nutritionist, Extension Educator/Specialist, or animal health supplier.
Reference: Cow-Calf Management Guide (603-2)
Type answer
here. Adjust
size & position
as necessary.
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65. 6-400
What is IRM?

66. Reference: Cow-Calf Management Guide (104-1)
Integrated Resource Management. IRM is a beef management concept in which the key performance indicators of an operation are analyzed, decisions are made, and action is taken to ensure maximum profitability and competitiveness through the optimum use of all available resources.
Reference: Cow-Calf Management Guide (104-1)
Type answer
here. Adjust
size & position
as necessary.
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67. 6-500
The IRM Red Pocket Field Book has sections in which records are kept. Name four sections.

68. Reference: Cow-Calf Management Guide (106-2)
Calving season, branding, weaning, cow herd management, bull management, cattle performance, and cattle sales.
Reference: Cow-Calf Management Guide (106-2)
6-500A
Type answer
here. Adjust
size & position
as necessary.
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69. Write down how much you want to wager.
Final
Jeopardy
The category is
Stakeholders
Write down how much you want to wager.

70. Right before the fair, you decide to inject your steer with a drug that will make him more tame. You win grand champion, but later everyone finds that you cheated. List at least 3 people that will be hurt by your bad choice.

71. (Many correct answers.)
All family members, other exhibitors, the people who bought your animal, the 4-H agent, the Fair manager, 4-H adult volunteers,
(Many correct answers.)