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BEEF IDENTIFICATION

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What part of the body does hamburger come from? Round. Sirloin. Chuck. All of the Above ... An animal that is deep ribbed and has good capacity ... – PowerPoint PPT presentation

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Title: BEEF IDENTIFICATION


1
BEEFIDENTIFICATION
NEXT
2
PARTS
A. Muzzle B. Hock C. Dewclaw D. Foot
B
A
C
D
NEXT
3
PARTS
A. Pastern B. Neck C. Brisket D. Twist
D
B
C
A
NEXT
4
PARTS
A. Forearm B. Chest C. Dewlap D. Dewclaw
B
A
C
D
NEXT
5
PARTS
A. Ankle B. Knee C. Hock D. Stifle
D
A
B
C
NEXT
6
PARTS
A. Nose B. Knee C. Rump D. Foot
D
A
C
B
NEXT
7
PARTS
A. Brisket B. Loin C. Jowl D. Pastern
D
B
C
A
NEXT
8
PARTS
A. Rib B. Dewlap C. Tail-head D. Face
D
A
C
B
NEXT
9
PARTS
A. Point of the Shoulder B. Chest C. Twist
D. Plate
D
B
C
A
NEXT
10
PARTS
A. Throat B. Brisket C. Forearm D. Ham
D
B
C
A
NEXT
11
PARTS
A. Point of the shoulder B. Tail C. Jaw
D. Round
D
A
B
C
NEXT
12
PARTS
A. Face B. Muzzle C. Ear D. Heart girth
D
A
C
B
NEXT
13
PARTS
A. Neck B. Crest C. Bridge of nose D.
Elbow
D
A
B
C
NEXT
14
PARTS
A. Horns B. Poll C. Eye D. Dewlap
D
A
C
B
NEXT
15
PARTS
A. Crest B. Rack C. Mound D. Head
D
B
C
A
NEXT
16
PARTS
A. Jaw B. Forearm C. Neck D. Hip
D
A
B
C
NEXT
17
PARTS
A. Loin B. Rump C. Chuck D. Top of the
Shoulders
B
A
C
B
NEXT
18
PARTS
A. Ribs B. Stifle C. Quarter D. Loin
D
B
C
A
NEXT
19
PARTS
A. Underline B. Over-line C. Middle D.
Back
B
A
C
D
NEXT
20
PARTS
A. Quarter B. Loin C. Knee D. Rump
D
A
C
B
NEXT
21
PARTS
A. Hip B. Hook C. Pin D. Both A B
B
A
C
D
NEXT
22
PARTS
A. Hind-saddle B. Quarter C. Rump D.
Chuck
D
A
B
C
NEXT
23
PARTS
A. Switch B. Tail-head C. Hook D. Stifle
D
A
C
B
NEXT
24
PARTS
A. Ham B. Leg C. Quarter D. Hock
D
A
B
C
NEXT
25
PARTS
A. Loin B. Rib C. Flank D. Stifle
B
A
C
D
NEXT
26
PARTS
A. Pin bone B. Hip C. Twist D. Stifle
D
B
C
A
NEXT
27
PARTS
A. Heart girth B. Rear flank C. Chest D.
Belly
D
B
C
A
NEXT
28
PARTS
A. Fore flank B. Elbow C. Rear flank D.
Quarter
D
A
B
C
NEXT
29
BEEF CUTS
30
Rib roast Rib steak Ribeye roast or steak
Top Loin steak
Top loin steak T-bone steak Tenderloin Roast Or
steak
Sirloin Steak
Chuck eye roast Blade roast Blade steak
Rolled rump
Tip Steak or roast
Ground beef Stew meat
Chuck Short ribs Arm pot roast Arm steak
Heel,of round Ground Beef
Top loin steak Porterhouse steak Tenderloin
roast or steak
Cross cut shank Stew meat Ground beef
Round steak Bottom Round steak or roast Eye of
round
Short ribs
Brisket
Ground beef Stew meat
31
Ground beef Stew meat
?
32
Chuck Short ribs Arm pot roast Arm steak
33
Chuck eye roast Blade roast Blade steak
34
Rib roast Rib steak Ribeye roast or steak
35
Top Loin steak
36
Top loin steak T-bone steak Tenderloin Roast or
steak
37
Sirloin Steak
38
Rolled rump
39
Tip Steak or roast
40
Heel of round Ground Beef
41
Round steak Bottom Round steak or roast Eye of
round
42
Top loin steak Porterhouse steak Tenderloin
roast or steak
43
Short ribs
44
Ground beef Stew meat
45
Brisket
46
Cross cut shank Stew meat Ground beef
47
Tip Steak or roast
48
(No Transcript)
49
Which of these is not a permanent form of
identifying cattle?
  • Tattoo
  • Ear Tags
  • Microchip
  • Branding

A
B
C
D
NEXT
50
Taking an ink print of the nose is called
___________.
  • Noseprinting
  • Ink blotting
  • Abstract art
  • Nosemarking

A
B
C
D
NEXT
51
What part of the body do ribeye steaks come from?
  • Loin
  • Rib
  • Chuck
  • Round

A
B
C
D
NEXT
52
What part of the body do T-bone steaks come from?
  • Rib
  • Sirloin
  • Shortloin
  • Round

A
B
C
D
NEXT
53
What part of the body do sirloin steaks come from?
  • Shortloin
  • Chuck
  • Flank
  • Sirloin

A
B
C
D
NEXT
54
What part of the body does hamburger come from?
  • Round
  • Sirloin
  • Chuck
  • All of the Above

A
B
C
D
NEXT
55
What does the term steep-rumped mean?
  • Too much slope from hooks to pins
  • Not level from loin to rump
  • C. A really tall steer, heifer, cow, or bull
  • D. Post-legged

A
B
C
D
NEXT
56
What does the term balanced mean?
  • The animal is heavily muscled.
  • All body parts are proportional to each other.
  • The animal is very rugged, deep sided, and short
    bodied
  • The animal looks like it was put together in
    pieces.

A
B
C
D
NEXT
57
What does the term pinched in the heart mean?
  • An animal that has a heart valve condition
  • An animal that is deep ribbed and has good
    capacity
  • An obvious restriction of the rib cage behind the
    shoulders or shallow ribbed
  • An animal that has a much smaller than usual heart

A
B
C
D
NEXT
58
What does the term easy-fleshing mean?
  • An animal that is easy to clip or fit with shears
  • An open ribbed, high volumed, broody looking cow
    or heifer that is easy to feed
  • An animal that it is easy to remove the hide or
    flesh from at the packing plant
  • A cow or heifer that is hard to keep weight on

A
B
C
D
NEXT
59
What does the term splay-footed mean?
  • An animal whose toes turn outward when looking at
    the front view
  • An animal whose toes turn inward when looking at
    the front view
  • An animal whose legs turn inward when looking at
    the rear view
  • An animal whose legs turn outward when looking at
    the rear view

A
B
C
D
NEXT
60
What does the term pigeon-footed mean?
  • An animal whose toes turn outward when looking at
    the front view
  • An animal whose legs turn inward when looking at
    the rear view
  • An animal whose toes turn inward when looking at
    the front view
  • An animal whose legs curve outward when looking
    at the rear view

A
B
C
D
NEXT
61
What does the term bow-legged mean?
  • An inward curvature to the hocks in the rear view
  • An outward curvature to the hocks in the rear
    view
  • An animal where the toes are turned inward in
    the front view
  • An animal where the toes are turned outward in
    the front view

A
B
C
D
NEXT
62
What does the term post-legged mean?
  • An animal that has too much set to the hock and
    keeps its legs way up underneath body
  • An animal that has really skinny and narrow legs
  • An animal that does not have enough set to the
    hock and legs are too straight up and down
  • An animal that has very large boned legs

A
B
C
D
NEXT
63
PARTS
A. Dock B. Tail C. Switch D. Rump
D
A
C
B
NEXT
64
PARTS
A. Tail B. Tail-head C. Navel D. Switch
B
A
C
D
NEXT
65
26
CUTS
A. Shoulder B. Loin C. Chuck D. Round
D
A
B
C
NEXT
66
9
CUTS
A. Sirloin B. Round C. Brisket D. Back
D
B
C
A
NEXT
67
27
CUTS
A. Quarter B. Loin C. Brisket D. Round
B
A
C
D
NEXT
68
4
CUTS
A. Plate B. Flank C. Stifle D. Round
D
A
C
B
NEXT
69
5.5
CUTS
A. Underline B. Bacon C. Short Plate D.
Rib
D
A
B
C
NEXT
70
4
CUTS
A. Fore Shank B. Plate C. Long Loin D.
Picnic
D
B
C
A
NEXT
71
6
CUTS
A. Brisket B. Dewclaw C. Loin D. Round
D
B
C
A
NEXT
72
9.5
CUTS
A. Rump B. Rack C. Chuck D. Rib
B
A
C
D
NEXT
73
8
CUTS
A. Flank B. Plate C. Brisket D. Short
Loin
B
A
C
D
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