ANSC 2301 Exam 1 (Cattle) Questions
and Answers
Female bovine who has developed? - Correct Answers -Cow
Male Bovine Castrated before maturity? - Correct Answers -Steer
Immature female bovine who has not developed? - Correct Answers -Heifer
When most slaughter cattle are marketed at .4 to 1.0 in fatness these correspond to
what
yield grade and current average fat thickness in the beef industry? - Correct Answers -.4
is Select or lower,
1.0 is YG 4&5,
What is the average Fat thickness in cattle? - Correct Answers -.50-inch Average
Indicate if that value is increased does the overall value increase or decrease? - Correct
Answers -Decrease
*REA decreases the yield grade, average REA is 14.0 square inches
Understand KPH? - Correct Answers -Kidney, Pelvic and Heart fat, has a significant
impact on cuttability
Dark firm and dry? - Correct Answers -dark cutter, reduces up to 1 full yield grade
Rank carcasses by value using grade, quality yield grade and carcass weight then rank
Them. - Correct Answers -4, 1, 3, 2
Dressing Percent - Correct Answers -= (carcass weight + live weight) X 100
Effective evaluation of cattle market - Correct Answers -- Age/ Sex Class
- Weight
- Dressing Percent
- Finish
- Muscling
A market steer with .40 in fat thickness has about equal chances of having a quality
grade of USDA? - Correct Answers -SM- or Low Choice CH-
and Answers
Female bovine who has developed? - Correct Answers -Cow
Male Bovine Castrated before maturity? - Correct Answers -Steer
Immature female bovine who has not developed? - Correct Answers -Heifer
When most slaughter cattle are marketed at .4 to 1.0 in fatness these correspond to
what
yield grade and current average fat thickness in the beef industry? - Correct Answers -.4
is Select or lower,
1.0 is YG 4&5,
What is the average Fat thickness in cattle? - Correct Answers -.50-inch Average
Indicate if that value is increased does the overall value increase or decrease? - Correct
Answers -Decrease
*REA decreases the yield grade, average REA is 14.0 square inches
Understand KPH? - Correct Answers -Kidney, Pelvic and Heart fat, has a significant
impact on cuttability
Dark firm and dry? - Correct Answers -dark cutter, reduces up to 1 full yield grade
Rank carcasses by value using grade, quality yield grade and carcass weight then rank
Them. - Correct Answers -4, 1, 3, 2
Dressing Percent - Correct Answers -= (carcass weight + live weight) X 100
Effective evaluation of cattle market - Correct Answers -- Age/ Sex Class
- Weight
- Dressing Percent
- Finish
- Muscling
A market steer with .40 in fat thickness has about equal chances of having a quality
grade of USDA? - Correct Answers -SM- or Low Choice CH-