2. BEEF IDENTIFICATION NEXT

3. A. Muzzle B. Hock C. Dewclaw D. Foot BACD PARTS NEXT

4. A. Pastern B. Neck C. Brisket D. Twist DBCA PARTS NEXT

5. A. Forearm B. Chest C. Dewlap D. Dewclaw BACD PARTS NEXT

6. A. Ankle B. Knee C. Hock D. Stifle DABC PARTS NEXT

7. A. Nose B. Knee C. Rump D. Foot DACB PARTS NEXT

8. A. Brisket B. Loin C. Jowl D. Pastern DBCA PARTS NEXT

9. A. Rib B. Dewlap C. Tail-head D. Face DACB PARTS NEXT

10. A. Point of the Shoulder B. Chest C. Twist D. Plate DBCA PARTS NEXT

11. A. Throat B. Brisket C. Forearm D. Ham DBCA PARTS NEXT

12. A. Point of the shoulder B. Tail C. Jaw D. Round DABC PARTS NEXT

13. A. Face B. Muzzle C. Ear D. Heart girth DACB PARTS NEXT

14. A. Neck B. Crest C. Bridge of nose D. Elbow DABC PARTS NEXT

15. A. Horns B. Poll C. Eye D. Dewlap DACB PARTS NEXT

16. A. Crest B. Rack C. Mound D. Head DBCA PARTS NEXT

17. A. Jaw B. Forearm C. Neck D. Hip DABC PARTS NEXT

18. A. Loin B. Rump C. Chuck D. Top of the Shoulders BACB PARTS NEXT

19. A. Ribs B. Stifle C. Quarter D. Loin DBCA PARTS NEXT

20. A. Underline B. Over-line C. Middle D. Back BACD PARTS NEXT

21. A. Quarter B. Loin C. Knee D. Rump DACB PARTS NEXT

22. A. Hip B. Hook C. Pin D. Both A & B BACD PARTS NEXT

23. A. Hind-saddle B. Quarter C. Rump D. Chuck DABC PARTS NEXT

24. A. Switch B. Tail-head C. Hook D. Stifle DACB PARTS NEXT

25. A. Ham B. Leg C. Quarter D. Hock DABC PARTS NEXT

26. A. Loin B. Rib C. Flank D. Stifle BACD PARTS NEXT

27. A. Pin bone B. Hip C. Twist D. Stifle DBCA PARTS NEXT

28. A. Heart girth B. Rear flank C. Chest D. Belly DBCA PARTS NEXT

29. A. Fore flank B. Elbow C. Rear flank D. Quarter DABC PARTS NEXT

30. BEEF CUTS

31. Cross cut shank Stew meat Ground beef Chuck Short ribs Arm pot roast Arm steak Ground beef Stew meat Chuck eye roast Blade roast Blade steak Rib roast Rib steak Ribeye roast or steak Brisket Ground beef Stew meat Short ribs Top Loin steak Top loin steak T-bone steak Tenderloin Roast Or steak Top loin steak Porterhouse steak Tenderloin roast or steak Sirloin Steak Rolled rump Round steak Bottom Round steak or roast Eye of round Tip Steak or roast Heel,of round Ground Beef

32. Ground beef Stew meat ?

33. Chuck Short ribs Arm pot roast Arm steak

34. Chuck eye roast Blade roast Blade steak

35. Rib roast Rib steak Ribeye roast or steak

36. Top Loin steak

37. Top loin steak T-bone steak Tenderloin Roast or steak

38. Sirloin Steak

39. Rolled rump

40. Tip Steak or roast

41. Heel of round Ground Beef

42. Round steak Bottom Round steak or roast Eye of round

43. Top loin steak Porterhouse steak Tenderloin roast or steak

44. Short ribs

45. Ground beef Stew meat

46. Brisket

47. Cross cut shank Stew meat Ground beef

48. Tip Steak or roast

50. Which of these is not a permanent form of identifying cattle? n Tattoo n Ear Tags n Microchip n Branding A D C B NEXT

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

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

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

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

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

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

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

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

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

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

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

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

63. What does the term “post-legged” mean? n An animal that has too much set to the hock and keeps it’s legs way up underneath body n An animal that has really skinny and narrow legs n An animal that does not have enough set to the hock and legs are too straight up and down n An animal that has very large boned legs A B D C NEXT

64. A. Dock B. Tail C. Switch D. Rump DACB PARTS NEXT

65. A. Tail B. Tail-head C. Navel D. Switch BACD PARTS NEXT

66. A. Shoulder B. Loin C. Chuck D. Round 26% CUTS DABC NEXT

67. A. Sirloin B. Round C. Brisket D. Back 9% CUTS DBCA NEXT

68. A. Quarter B. Loin C. Brisket D. Round 27% CUTS BACD NEXT

69. A. Plate B. Flank C. Stifle D. Round 4% CUTS DACB NEXT

70. A. Underline B. Bacon C. Short Plate D. Rib 5.5% CUTS DABC NEXT

71. A. Fore Shank B. Plate C. Long Loin D. Picnic 4% CUTS DBCA NEXT

72. A. Brisket B. Dewclaw C. Loin D. Round 6% CUTS DBCA NEXT

73. A. Rump B. Rack C. Chuck D. Rib 9.5% CUTS BACD NEXT

74. A. Flank B. Plate C. Brisket D. Short Loin 8% CUTS BACD MENU