Sheep Exam ANSC 2301 Questions and
Answers
anterior half - Correct Answers -fore-saddle
posterior half - Correct Answers -hind-saddle
Carcass is split between the - Correct Answers -12th and 13th rib
Highest yield grade - Correct Answers -1
Lowest yield grade - Correct Answers -5
The quality grade of lamb carcasses is determined by evaluation which three carcass
attributes? - Correct Answers -maturity, lean quality, and carcass quality
Prime and choice grade carcasses also must have a thin covering of - Correct Answers
-external fat
At what two locations on a lamb carcass would you evaluate flank streaking? - Correct
Answers -primary and secondary
Spinous process feels sharp, little softness - Correct Answers -lean
Very wide, square shaped over the back of the loin when viewed from rear - Correct
Answers -fat
the ends of the transverse process of the lumbar vertebrae cannot be felt along the loin
edge - Correct Answers -fat
tissue completely covers the spinous process, feeling soft and spongy down the top -
Correct Answers -fat
ribs are smooth but still discernible - Correct Answers -intermediate
The vast majority (over 95%) of all sheep carcasses that are graded have a quality
grade of USDA - Correct Answers -prime or choice
List two other factors in addition to type of joints present on the trotters that are
considered by a grader when assigning an ovine carcass to a maturity category (Hint:
Color and Shape) - Correct Answers -color/shape of ribs, lean color
Answers
anterior half - Correct Answers -fore-saddle
posterior half - Correct Answers -hind-saddle
Carcass is split between the - Correct Answers -12th and 13th rib
Highest yield grade - Correct Answers -1
Lowest yield grade - Correct Answers -5
The quality grade of lamb carcasses is determined by evaluation which three carcass
attributes? - Correct Answers -maturity, lean quality, and carcass quality
Prime and choice grade carcasses also must have a thin covering of - Correct Answers
-external fat
At what two locations on a lamb carcass would you evaluate flank streaking? - Correct
Answers -primary and secondary
Spinous process feels sharp, little softness - Correct Answers -lean
Very wide, square shaped over the back of the loin when viewed from rear - Correct
Answers -fat
the ends of the transverse process of the lumbar vertebrae cannot be felt along the loin
edge - Correct Answers -fat
tissue completely covers the spinous process, feeling soft and spongy down the top -
Correct Answers -fat
ribs are smooth but still discernible - Correct Answers -intermediate
The vast majority (over 95%) of all sheep carcasses that are graded have a quality
grade of USDA - Correct Answers -prime or choice
List two other factors in addition to type of joints present on the trotters that are
considered by a grader when assigning an ovine carcass to a maturity category (Hint:
Color and Shape) - Correct Answers -color/shape of ribs, lean color
