2.  Identify different byproducts and the species of origin in the classroom with 80% accuracy.  Define terms associated with meat and animal byproducts in the classroom with 80% accuracy.  Identify different yield grades and which one is the best and which is the worst in the class with 80% accuracy.

3.  Get paper out and number 1-7  Go from bag to bag and without saying anything write how the product in the bag relates to animal science.

4.  Why do we need to know about animal byproducts?  Why should we know the different terms associated with meat and byproducts?  Why is it important to know the difference between yield grades?

5.  What are animal byproducts?  What are the terms for meat and byproducts?  What are the different yield grades and which is the best and which is the worst?

6.  Byproduct: Products with less value than major products (Meat).  Convenience preparation: Using processing methods that simplify food preparation  Kosher: A special way of preparing meats for consumption required by Jewish law  Processing: All the steps of procedures in preparing a product for human use  Vacuum sealing: A process of packaging by removing air and sealing in plastic  Yield Grade: Determined by amount of edible product  Ribbing: A cut made between the 12 th and 13 th ribs to expose the loin-eye area  Dressing Percentage: Reflects the amount of carcass in relation to the animal’s live weight. (carcass weight/live weight x 100)

7.  Products with less value than major products (Meat). › Edible: Referred to as variety meats (liver, heart, tongue, and tripe) Gelatin; marshmallows chewing gum. Lard; shortenings, margarine, candy, and pastries. › Non-edible: Hides, tallow, inedible organs, and bones.  What are some examples you can think of????

11.  Using processing methods that simplify food preparation  commercially prepared food designed for ease of consumption.  can be sold as hot, ready-to-eat dishes; as room-temperature, shelf-stable products; or as refrigerated or frozen products that require minimal preparation (typically just heating).  often sold in portion controlled, single serve packaging designed for portability and "on-the-go" eating.  candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes.

12.  A special way of preparing meats for consumption required by Jewish law › Pork, rabbit, eagle, owl, catfish, sturgeon, and any shellfish, insect or reptile are non-kosher. › Meat and dairy products may not be made or consumed together › kosher certifying agencies to determine the kosher status of prepared food

13.  Determined by amount of edible product. GradeMarbling Score Prime +Abundant 00-100 Prime °Moderately Abundant 00-100 Prime -Slightly Abundant 00-100 Choice +Moderate 00-100 Choice °Modest 00-100 Choice -Small 00-100 Select +Slight 50-100 Select -Slight 00-49 Standard +Traces 34-100 Standard °Practically Devoid 67-100 to Traces 00-33 Standard -Practically Devoid 00-66

14. BByproducts ›N›N ame examples of: BBeef SSwine SSheep KKosher CConvenient Preparation YYield Grade RRibbing DDressing Percentage

15.  Name 3 byproducts of beef.  Name 3 byproducts of sheep.  Name 3 byproducts of swine.  Define ribbing.  Define Kosher

16. 6. List 3 examples of convenient preparation food. 7. Find the dressing percentage: Steer live weight 1000 lbs carcass weight 700 lbs. 8. What is the best yield grade? 9. What is the worst yield grade? 10. List something that you learned today that you did not previously know.