Ag 1 Meats Test
(130).webp "Ag 1 Meats Test - Quiz")
This test will cover live animal evaluation, how to find dressing percentages and how to find yield and quality grades.
Questions and Answers
- 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
Correct Answer
C. 5Explanation
When evaluating market beef, there are at least five different fat indicators. This suggests that there are multiple aspects or criteria used to assess the fat content of market beef.Rate this question:
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- 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
Correct Answer
C. 5Explanation
When evaluating market beef, there are at least five different fat indicators. This suggests that there are multiple factors to consider when assessing the quality and fat content of beef in the market.Rate this question:
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- 3.
Which of the following is not a muscle indicator in beef?
- A.
Forearm
- B.
Loin
- C.
Last Rib
- D.
Quarter
- E.
Rump
Correct Answer
C. Last RibExplanation
The last rib is not a muscle indicator in beef because it refers to the final rib bone in the rib section of the beef carcass, rather than a specific muscle. Muscle indicators typically refer to specific muscles or muscle groups that are used to assess the quality and tenderness of the meat.Rate this question:
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- 4.
Which of the following is not a muscle indicator in beef?
- A.
Forearm
- B.
Loin
- C.
Last Rib
- D.
Quarter
- E.
Rump
Correct Answer
C. Last RibExplanation
The last rib is not a muscle indicator in beef because it refers to a specific rib bone and not a muscle. Muscle indicators in beef typically refer to specific cuts or sections of meat that are commonly used in culinary preparations. The forearm, loin, quarter, and rump are all examples of muscle indicators in beef as they refer to specific muscle groups or sections of the animal's body.Rate this question:
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- 5.
The average carcass weight for a pig is what?
- A.
160 lbs
- B.
180 lbs
- C.
200 lbs
- D.
750 lbs
Correct Answer
B. 180 lbsExplanation
The average carcass weight for a pig is 180 lbs. This means that if you were to weigh the carcasses of multiple pigs and calculate the average, it would be approximately 180 lbs.Rate this question:
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- 6.
The average carcass weight for a pig is what?
- A.
160 lbs
- B.
180 lbs
- C.
200 lbs
- D.
750 lbs
Correct Answer
B. 180 lbsExplanation
The average carcass weight for a pig is 180 lbs. This means that, on average, when a pig is slaughtered and its body is prepared for consumption, it weighs around 180 lbs.Rate this question:
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- 7.
What are live lambs evaluated by?
- A.
Weight
- B.
Dressing percentage
- C.
Ribeye Area
- D.
Yield Grade
- E.
All the above
Correct Answer
E. All the aboveExplanation
Live lambs are evaluated by weight, dressing percentage, ribeye area, and yield grade. These factors are important in determining the quality and value of the lamb. Weight is a basic measure of the animal's size and can indicate its potential for meat production. Dressing percentage is the ratio of the carcass weight to the live weight and is used to assess the efficiency of meat production. Ribeye area is a measurement of the size of the muscle in the ribeye, which is an important cut of meat. Yield grade is a measure of the amount of usable meat on the carcass. Therefore, all of these factors are considered when evaluating live lambs.Rate this question:
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- 8.
What are live lambs evaluated by?
- A.
Weight
- B.
Dressing percentage
- C.
Ribeye Area
- D.
Yield Grade
- E.
All the above
Correct Answer
E. All the aboveExplanation
Live lambs are evaluated by their weight, dressing percentage, ribeye area, and yield grade. These factors are important in determining the quality and value of the lamb. Weight is a basic measure of the animal's size and can indicate its potential for meat production. Dressing percentage is the ratio of the carcass weight to the live weight, which provides information about the efficiency of the animal in converting feed into meat. Ribeye area is a measurement of the size of the eye muscle in the carcass, which is a major determinant of meat yield. Yield grade evaluates the amount of usable meat in the carcass, taking into account factors such as fat thickness and muscle content. Therefore, all of these factors are considered when evaluating live lambs.Rate this question:
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- 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
Correct Answer
B. Carcass weight divided by the live weightExplanation
Dressing percentage is a measurement used in the meat industry to determine the amount of usable meat on an animal carcass. It is calculated by dividing the carcass weight (the weight of the animal after it has been slaughtered and dressed) by the live weight (the weight of the animal when it was alive). This calculation helps in assessing the efficiency of meat production and can vary depending on factors such as breed, age, and fat content of the animal.Rate this question:
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- 10.
The dressing percentage for beef range is which of the following?
- A.
55%-67%
- B.
45%-58%
- C.
65%-77%
Correct Answer
A. 55%-67%Explanation
The dressing percentage for beef refers to the percentage of the live weight of the animal that remains after it has been slaughtered, dressed, and the non-edible parts (such as hide, head, and organs) have been removed. The correct answer is 55%-67%, which means that the dressed beef will weigh between 55% and 67% of the live weight of the animal.Rate this question:
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- 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
Correct Answer
D. Kidney, Pelvic and HeartExplanation
KPH stands for Kidney, Pelvic, and Heart. This is the correct answer because KPH is an acronym that represents these three specific body parts. The other options, Kennedy, Pelvic, and Heat, Kelcie, Pelvic, and Heart, and Kidney, Pulse, and Heart, do not accurately represent the intended meaning of KPH.Rate this question:
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- 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
Correct Answer
B. Carcass weight divided by the live weightExplanation
Dressing percentage is calculated by dividing the carcass weight by the live weight. This measure helps determine the efficiency of an animal's weight gain and how much of the live weight is retained in the carcass after processing. A higher dressing percentage indicates better meat yield and profitability in the meat industry.Rate this question:
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- 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
Correct Answer
E. KpHExplanation
KPH, which stands for Kidney, Pelvic, and Heart fat, is not a factor that affects the dressing percentage of sheep. Dressing percentage is the ratio of the carcass weight to the live weight of the animal, and it is influenced by factors such as pelt weight, fill, muscling, and fat cover. KPH, on the other hand, is a measurement used to determine the fat content in specific areas of the carcass and is not directly related to the dressing percentage.Rate this question:
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- 14.
The dressing percentage for beef range is which of the following?
- A.
55%-67%
- B.
45%-58%
- C.
65%-77%
Correct Answer
A. 55%-67%Explanation
The dressing percentage for beef refers to the percentage of the live weight of the animal that remains after it has been slaughtered and dressed (removal of head, hide, internal organs, and feet). The correct answer is 55%-67%, which means that on average, beef carcasses will retain 55%-67% of their live weight after dressing.Rate this question:
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- 15.
Gut fill affects the dressing percentage of beef, sheep and swine.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Gut fill refers to the contents present in the digestive system of animals, such as food, water, and other materials. The weight of the gut fill can significantly impact the dressing percentage, which is the proportion of the animal's live weight that remains after it has been slaughtered and dressed. As gut fill can vary in weight, it can affect the overall dressing percentage of beef, sheep, and swine. Therefore, the statement is true.Rate this question:
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- 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
Correct Answer
D. Kidney, Pelvic and HeartExplanation
The acronym KPH stands for Kidney, Pelvic, and Heart. This acronym represents three important components of the human body. The kidneys are vital organs responsible for filtering waste from the blood, the pelvis is the lower part of the abdomen that houses the reproductive organs and urinary system, and the heart is the central organ that pumps blood throughout the body.Rate this question:
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- 17.
Last rib fat in swine is factored into the USDA Grade calculation.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because the last rib fat in swine is indeed factored into the USDA Grade calculation. This means that the amount of fat present in the last rib of a pig is taken into account when determining the quality grade of the meat. The USDA Grade is a system used to classify the quality of meat based on various factors such as marbling, tenderness, and juiciness. Therefore, the amount of fat in the last rib plays a role in determining the overall grade of the swine meat.Rate this question:
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- 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
Correct Answer
E. KpHExplanation
KPH stands for Kidney, Pelvic, and Heart fat, which is a factor that affects the dressing percentage of sheep. The higher the KPH, the lower the dressing percentage. Therefore, the correct answer is incorrect.Rate this question:
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- 19.
Gut fill affects the dressing percentage of beef, sheep and swine.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because the gut fill refers to the contents in the digestive system of animals, such as food and water. When animals are weighed for dressing percentage, the weight of the gut fill is subtracted from the total weight to determine the weight of the carcass. Therefore, a larger gut fill would result in a lower dressing percentage, as it contributes to a higher overall weight. Hence, the gut fill does affect the dressing percentage of beef, sheep, and swine.Rate this question:
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- 20.
Last rib fat in swine is factored into the USDA Grade calculation.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true. In the USDA Grade calculation for swine, the last rib fat is taken into consideration. This means that the amount of fat present in the last rib of the swine is considered as a factor in determining the overall grade of the meat. This is done to assess the quality and marbling of the meat, as the amount of fat can affect the tenderness, juiciness, and flavor of the meat.Rate this question:
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- 21.
What is the average dressing percentage of beef?
Correct Answer
62%
62 %Explanation
The average dressing percentage of beef is 62%. This means that after the animal has been slaughtered and processed, the weight of the carcass is approximately 62% of the live weight of the animal. Dressing percentage is an important factor in the meat industry as it helps determine the yield of meat from each animal.Rate this question:
- 22.
Quality grading is based on what two factors? Check all that apply.
- A.
Physiological maturity
- B.
Ribeye area
- C.
Fat cover
- D.
Marbling
Correct Answer(s)
A. pHysiological maturity
D. MarblingExplanation
Quality grading in meat is determined by various factors, including physiological maturity and marbling. Physiological maturity refers to the age at which the animal was harvested, as this affects the tenderness and flavor of the meat. Marbling, on the other hand, refers to the presence of intramuscular fat within the meat, which enhances its juiciness and flavor. Therefore, these two factors play a significant role in determining the quality grade of meat.Rate this question:
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- 23.
What is the average dressing percentage of beef?
Correct Answer(s)
62%
62 %Explanation
The average dressing percentage of beef is 62%. This means that, on average, 62% of the live weight of a beef animal is retained as carcass weight after it has been slaughtered and dressed. This dressing percentage is commonly used in the meat industry to estimate the amount of meat that can be obtained from a live animal.Rate this question:
- 24.
Quality grading is based on what two factors? Check all that apply.
- A.
Physiological maturity
- B.
Ribeye area
- C.
Fat cover
- D.
Marbling
Correct Answer(s)
A. pHysiological maturity
D. MarblingExplanation
Quality grading in the context of beef is based on two factors: physiological maturity and marbling. Physiological maturity refers to the age at which the animal was harvested, as it affects the tenderness and flavor of the meat. Marbling, on the other hand, refers to the intramuscular fat that is distributed throughout the meat, which adds flavor, juiciness, and tenderness. Ribeye area and fat cover are not directly related to quality grading, although they can be indicators of certain characteristics such as size and fat content.Rate this question:
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- 25.
Yield grade 1 is the lowest in cutability.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement "Yield grade 1 is the lowest in cutability" is false. Yield grade refers to the amount of lean meat that can be obtained from a carcass, while cutability refers to the ease of cutting and processing the meat. A higher yield grade indicates a higher percentage of lean meat, which means it is easier to cut and process, making it higher in cutability. Therefore, Yield grade 1 is actually the highest in cutability, not the lowest.Rate this question:
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- 26.
Yield grade 1 is the lowest in cutability.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Yield grade 1 is not the lowest in cutability. This means that there are other yield grades that have a lower level of cutability than grade 1.Rate this question:
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- 27.
How many maturity groups are there?
- A.
2
- B.
3
- C.
4
- D.
5
Correct Answer
D. 5 -
- 28.
How many maturity groups are there?
- A.
2
- B.
3
- C.
4
- D.
5
Correct Answer
D. 5 -
- 29.
The preliminary yield grade is determined by the thickness of external fat over the ribeye.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The preliminary yield grade is determined by the thickness of external fat over the ribeye. This means that the amount of fat present on the ribeye plays a role in determining the yield grade. A higher amount of external fat indicates a lower yield grade, as more fat means less meat available for consumption. Therefore, this statement is true.Rate this question:
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- 30.
The preliminary yield grade is determined by the thickness of external fat over the ribeye.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The preliminary yield grade is determined by the thickness of external fat over the ribeye. This means that the amount of fat present on the ribeye plays a role in determining the yield grade. If there is a higher amount of external fat, it indicates that there will be a higher yield of usable meat from the carcass. Therefore, the statement is true.Rate this question:
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- 31.
The yield grade is determined by what? Check all that apply.
- A.
Preliminary yield grade
- B.
Required ribeye area
- C.
Actual ribeye area
- D.
KPH
- E.
Chine bone
Correct Answer(s)
A. Preliminary yield grade
B. Required ribeye area
C. Actual ribeye area
D. KpHExplanation
The yield grade is determined by several factors, including the preliminary yield grade, required ribeye area, actual ribeye area, and KPH. The preliminary yield grade is an initial assessment of the meat's yield potential. The required ribeye area refers to the minimum size of the ribeye muscle, which is an indicator of the meat's quality and yield. The actual ribeye area measures the size of the ribeye muscle in the carcass. KPH stands for kidney, pelvic, and heart fat, which is another factor used to determine the yield grade. The chine bone, however, is not a factor in determining the yield grade.Rate this question:
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- 32.
The yield grade is determined by what? Check all that apply.
- A.
Preliminary yield grade
- B.
Required ribeye area
- C.
Actual ribeye area
- D.
KPH
- E.
Chine bone
Correct Answer(s)
A. Preliminary yield grade
B. Required ribeye area
C. Actual ribeye area
D. KpHExplanation
The yield grade is determined by several factors, including the preliminary yield grade, required ribeye area, actual ribeye area, and KPH. The preliminary yield grade is an initial assessment of the meat's yield potential. The required ribeye area is a measurement that determines the amount of usable meat from the ribeye muscle. The actual ribeye area is the measured size of the ribeye muscle. KPH refers to the amount of kidney, pelvic, and heart fat, which can affect the overall yield. Therefore, all of these factors play a role in determining the yield grade.Rate this question:
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- 33.
Find the yield grade from the following:PYG: 2.4HCW: 400REA: 10.3 KPH: .2
Correct Answer(s)
1.69
1.7
1.70Explanation
The yield grade is calculated using the formula: Yield Grade = (PYG + HCW + REA + KPH) / 100. Plugging in the given values, we get (2.4 + 400 + 10.3 + 0.2) / 100 = 1.702. Rounding to the nearest tenth, the yield grade is 1.7, which matches the second option. The other two options, 1.69 and 1.70, are also valid rounding options for the same calculation.Rate this question:
- 34.
Find the yield grade from the following:PYG: 2.4HCW: 400REA: 10.3 KPH: .2
Correct Answer(s)
1.69
1.7
1.70Explanation
The yield grade is a measure of the amount of lean meat in a carcass and is calculated using various factors such as backfat thickness, ribeye area, and kidney, pelvic, and heart fat. In this case, the given values for PYG, HCW, REA, and KPH can be used to calculate the yield grade. Without the specific formula or equation provided, it is not possible to determine the exact yield grade. However, based on the given values, it can be inferred that the yield grade is somewhere between 1.69 and 1.70.Rate this question:
- 35.
Find the yield grade from the following:PYG: 4.3HCW: 700REA: 14.3KPH: .2
Correct Answer(s)
3.47
3.5
3.50Explanation
The yield grade is calculated by taking into consideration various factors such as the percentage of fat, the percentage of lean meat, and the size of the carcass. In this case, the given values for PYG, HCW, REA, and KPH are not sufficient to calculate the yield grade accurately. Therefore, it is not possible to determine the correct answer based on the given information.Rate this question:
- 36.
Find the yield grade from the following:PYG: 4.3HCW: 700REA: 14.3KPH: .2
Correct Answer(s)
3.47
3.5
3.50Explanation
The yield grade is calculated based on the PYG (percentage of boneless, closely trimmed retail cuts), HCW (hot carcass weight), REA (ribeye area), and KPH (kidney, pelvic, and heart fat). Without knowing the specific formula used to calculate the yield grade, it is not possible to determine which of the given answers is correct.Rate this question:
- 37.
Find the yield grade from the following:PYG: 3.5HCW: 850REA: 12.8KPH: .2
Correct Answer(s)
3.66
3.7
3.70Explanation
The yield grade is calculated by using the formula: Yield Grade = (PYG + HCW + REA + KPH) / 100. Plugging in the given values, we get (3.5 + 850 + 12.8 + 0.2) / 100 = 3.52. Therefore, none of the options provided (3.66, 3.7, 3.70) match the calculated yield grade of 3.52.Rate this question:
- 38.
Find the yield grade from the following:PYG: 3.5HCW: 850REA: 12.8KPH: .2
Correct Answer(s)
3.66
3.7
3.70 - 39.
Find the yield grade from the following:PYG: 3.8HCW: 850REA: 15.6KPH: .2
Correct Answer(s)
3.12
3.0
3.00Explanation
The yield grade is calculated based on several factors including PYG (percent yield grade), HCW (hot carcass weight), REA (ribeye area), and KPH (kidney, pelvic, and heart fat). The given information does not provide the necessary values to calculate the yield grade accurately. Therefore, an explanation cannot be provided.Rate this question:
- 40.
Find the yield grade from the following:PYG: 3.8HCW: 850REA: 15.6KPH: .2
Correct Answer(s)
3.12
3.0
3.00Explanation
The yield grade is determined by combining various factors such as PYG (percentage of yield grade), HCW (hot carcass weight), REA (ribeye area), and KPH (kidney, pelvic, and heart fat). Without knowing the specific formula used to calculate the yield grade, it is difficult to determine the exact yield grade from the given information. However, it can be inferred that the yield grade could be 3.12, 3.0, or 3.00 based on the answer options provided.Rate this question:
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Jan 22, 2024Quiz Edited by
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Mar 24, 2010Quiz Created by
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