ANS 101 – Iowa State University – 2025/2026 – Exam 2 Review Questions with Correct Answers

1 | Page


ANS 101 EXAM 2 REVIEW QUESTIONS & ANSWERS
RATED 100% PASSED!!/NEWEST UPDATE Questions
and Correct Answers/ Latest Update / Already Graded
Give two examples of USDA "grades" assigned to carcasses. Give one for
cutability and the other that communicates palatability predictions.

Ans: Cutability: yield grade 3

Palatability: Choice


What factor is the primary measure to predict cutability differences between
carcasses?

Ans: fat (depth, measure, etc. )


Why do we "grade" carcasses?

Ans: To sort carcasses to create uniform groups for marketing. To facilitate
communication of the product to sell.


Live Weight

Ans: The weight of a full grown, ready-to-harvest "market" animal.

Pork : 270 pounds

Chicken: 5 pounds

Lamb: 130 pounds

Beef: 1300 pounds




© 2025/ 2026 | ® All rights reserved

, 2 | Page

Dressing Percent (DP%) The % of carcass weight to live weight

Ans: The % of carcass weight to live weight

Pork: 78%

Chicken: 77%

Lamb: 56%

Beef: 62%


Carcass Weight (CW)

Ans: The weight after slaughter, removing internal organs, head, hide (except
swine) and limb ends

Pork: (270 * .78) = 210 lbs.

Lamb: 72.8 lbs.

Chicken: 3.85 lbs.

Beef: 806 lbs.


Retail Yield Percent

(RY%)




© 2025/ 2026 | ® All rights reserved