Well-bred animals with high inherent potenital for growth will produce most efficiently by following this.

A. Full feed

B. Market when ready

C. Do not hold

Violation of this principle results in underirable carcass composition.

A. Full feed

B. Market when ready

C. Do not hold

The higher the plane of nutrition, the more rapidly optimum body composition is achieved.

A. Full feed

B. Market when ready

C. Do not hold

States that the priorityof nutrient utilization, from highest to lowest, is nervous, skeletal, muscle, and fat.

A. Full feed

B. Market when ready

C. Do not hold

States that the differences in composition and the optimal weight or age to slaughter market animlas is caused by either hormonal activity or frame size and maturity.

A. Full feed

B. Market when ready

C. Do not hold

Requires a basic understanding of the priority for nutrient utilization.

A. Full feed

B. Market when ready

C. Do not hold

Larged-framed animals will be heavier at slaughter than small-framed animals.

A. Full feed

B. Market when ready

C. Do not hold

If violated, results in decreased rate of gain and decreased feed efficiency.

A. Full feed

B. Market when ready

C. Do not hold

Ensures that neither overfinished (too fat) nor underfinished (not fat enough) animals are produced.

A. Full feed

B. Market when ready

C. Do not hold

At some point and with the inherent growth potential of the specific animals involved, the proportion of muscles, bones, and fat are optimal.

A. Full feed

B. Market when ready

C. Do not hold

Old sows are worth less than young gilts because they are:

1. Less tender, more intense in flavor, darker in lean color, yellow in fat color

2. Fatter

3. Undersirable flavor, higher condemnation due to rate of disease

Heavier animals are worth less then lighter animals becuase.

1. Their carcasses become fatter

2. Their retial cuts become larger

3. Both 1 and 2

4. Neither 1 or 2

Heifers have lower dressing percentages than steers because.

1. They are fatter

2. They may be pregnant

3. they are muddier

The relationship between subcutaneous fat and marbling is only 20% because:

1. The relationship between red versus white muscle fibers makes it more difficult to select for very muscular animals that marble.

2. Time on feed greater influences that relationship

3. Fat is depsited in this order: mesenteric, kidney, intermuscular, subcutaneous, and intramuscular

The palability problem with swine deals with:

1. Tenderness

2. Flavor

3. Juciness

As animlas increase in age their meat becomes tougher because:

1. Of the increase in cross-linking in connective tissue that results in less soluble collagen

2. Older animals have more marbling than younger animals

3. Their fat becomes yellow

As animals increase in age, their meat becomes darker in color because.

1. As animlas increase in age, myoglobin loses it affinity for oxygen and there must be more myoglobin to do the same work

2. Older animals may be more likely to be diseased

3. They are usually heavier than younger animals

1. As animlas increase in age, myoglobin loses it affinity for oxygen and there must be more myoglobin to do the same work

Sexes differ in a variety of factors that are mostly impacted by:

1. How heavy the animals are at puberty

2. Age at marketing versus age at puberty

3. The breed type of the specific animal involved

2. Age at marketing versus age at puberty

The "Expensive Muscle Group" is important because:

1. Animlas differ greatly in it

2. It makes up 56% of total weight of cattle of very different shapes

3. Muscle to bone ratios do not differ

2. It makes up 56% of total weight of cattle of very different shapes

Holsteins have low cutability because:

1. They tend to be fatter

2. They have higher bone content than other breeds of livestock

3. They have higher butter fat contents

2. They have higher bone content than other breeds of livestock

You can select for heavy muscling in the loin and/or round (or leg or ham) and select against muscling in the chuck or shoulder.

True

False

YG 4 and 5 beef carcasses are worth more than YG 1,2, and 3 carsses because they have a higher proportion of "acceptable" versus "trimmable fat".

True or False

To predict cutability, we need to know amount of subcutaneous fat and amount of muscle.

True or False

The Video Image Analysis(VIA) system is used to take a picture of carcasses or cuts, digitize it, and interpret it with the computer system.

True or False

The ToBEC reading for leaner animal will be lower than the reading for a fatter animal.

True or False

Old cows are discounted compared to young heifers because they heave yellow-colored fat.

True or False

Muscle is always present in constant ratio and proportion to bone.

True or False

For sleep time(anesthetic), lean hogs sleep longer than fat hogs.

True or False

For an animal to be considered meaty, it must be muscular and lean.

True or False

The price of wholesale cuts of beef such as the beef strip loin are not impacted by USDA quality grade or marbling.

True or False

Fatness contributes to firmness and appearance to cuts, retards coolor shrink and cooking shrink, and contributes to palability.

True and False

Bulls have about 2% more flank than steers.

True or False

Bullocks have higher cutability than heifers and heifers have higher cutability than steers.

True or False

Boars have higher cutability than gilts and gilts have higher cutability than barrows.

True or False

Beef is graded with a dichotomous system

True or False

As muscling increases, retail cut yield increases.

True or False

As fatness increases, retail cut yeild decreases

True or False

Angus cattle tend to have predominatel red muscle fibers.

True and False

True

What are the IMPS series for beef cuts

Makes up the greater % of the beef side

hindquarter or forequarter

Chuck

Forequarter or Hindquarter

Sirloin

Hindquarter or forequarter

Contains a higher precentage of the major (thick) cuts from a beef side.

Forquarter or Hindquarter

"Butcher's Dollar"

Forquarter or Hindquarter