BEEF IDENTIFICATION

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BEEFIDENTIFICATION
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PARTS
A. Muzzle B. Hock C. Dewclaw D. Foot
B
A
C
D
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PARTS
A. Pastern B. Neck C. Brisket D. Twist
D
B
C
A
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4
PARTS
A. Forearm B. Chest C. Dewlap D. Dewclaw
B
A
C
D
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PARTS
A. Ankle B. Knee C. Hock D. Stifle
D
A
B
C
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PARTS
A. Nose B. Knee C. Rump D. Foot
D
A
C
B
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PARTS
A. Brisket B. Loin C. Jowl D. Pastern
D
B
C
A
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PARTS
A. Rib B. Dewlap C. Tail-head D. Face
D
A
C
B
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PARTS
A. Point of the Shoulder B. Chest C. Twist
D. Plate
D
B
C
A
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PARTS
A. Throat B. Brisket C. Forearm D. Ham
D
B
C
A
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PARTS
A. Point of the shoulder B. Tail C. Jaw
D. Round
D
A
B
C
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PARTS
A. Face B. Muzzle C. Ear D. Heart girth
D
A
C
B
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PARTS
A. Neck B. Crest C. Bridge of nose D.
Elbow
D
A
B
C
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PARTS
A. Horns B. Poll C. Eye D. Dewlap
D
A
C
B
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PARTS
A. Crest B. Rack C. Mound D. Head
D
B
C
A
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PARTS
A. Jaw B. Forearm C. Neck D. Hip
D
A
B
C
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PARTS
A. Loin B. Rump C. Chuck D. Top of the
Shoulders
B
A
C
B
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PARTS
A. Ribs B. Stifle C. Quarter D. Loin
D
B
C
A
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PARTS
A. Underline B. Over-line C. Middle D.
Back
B
A
C
D
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PARTS
A. Quarter B. Loin C. Knee D. Rump
D
A
C
B
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PARTS
A. Hip B. Hook C. Pin D. Both A B
B
A
C
D
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PARTS
A. Hind-saddle B. Quarter C. Rump D.
Chuck
D
A
B
C
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PARTS
A. Switch B. Tail-head C. Hook D. Stifle
D
A
C
B
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PARTS
A. Ham B. Leg C. Quarter D. Hock
D
A
B
C
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PARTS
A. Loin B. Rib C. Flank D. Stifle
B
A
C
D
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PARTS
A. Pin bone B. Hip C. Twist D. Stifle
D
B
C
A
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PARTS
A. Heart girth B. Rear flank C. Chest D.
Belly
D
B
C
A
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PARTS
A. Fore flank B. Elbow C. Rear flank D.
Quarter
D
A
B
C
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BEEF CUTS
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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
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Ground beef Stew meat
?
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Chuck Short ribs Arm pot roast Arm steak
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Chuck eye roast Blade roast Blade steak
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Rib roast Rib steak Ribeye roast or steak
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Top Loin steak
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Top loin steak T-bone steak Tenderloin Roast or
steak
37
Sirloin Steak
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Rolled rump
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Tip Steak or roast
40
Heel of round Ground Beef
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Round steak Bottom Round steak or roast Eye of
round
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Top loin steak Porterhouse steak Tenderloin
roast or steak
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Short ribs
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Ground beef Stew meat
45
Brisket
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Cross cut shank Stew meat Ground beef
47
Tip Steak or roast
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49
Which of these is not a permanent form of
identifying cattle?

• Tattoo
• Ear Tags
• Microchip
• Branding

A
B
C
D
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50
Taking an ink print of the nose is called
___________.

• Noseprinting
• Ink blotting
• Abstract art
• Nosemarking

A
B
C
D
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51
What part of the body do ribeye steaks come from?

• Loin
• Rib
• Chuck
• Round

A
B
C
D
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52
What part of the body do T-bone steaks come from?

• Rib
• Sirloin
• Shortloin
• Round

A
B
C
D
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53
What part of the body do sirloin steaks come from?

• Shortloin
• Chuck
• Flank
• Sirloin

A
B
C
D
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54
What part of the body does hamburger come from?

• Round
• Sirloin
• Chuck
• All of the Above

A
B
C
D
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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
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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
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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
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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
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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
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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
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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
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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
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PARTS
A. Dock B. Tail C. Switch D. Rump
D
A
C
B
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PARTS
A. Tail B. Tail-head C. Navel D. Switch
B
A
C
D
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26
CUTS
A. Shoulder B. Loin C. Chuck D. Round
D
A
B
C
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9
CUTS
A. Sirloin B. Round C. Brisket D. Back
D
B
C
A
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27
CUTS
A. Quarter B. Loin C. Brisket D. Round
B
A
C
D
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4
CUTS
A. Plate B. Flank C. Stifle D. Round
D
A
C
B
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5.5
CUTS
A. Underline B. Bacon C. Short Plate D.
Rib
D
A
B
C
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4
CUTS
A. Fore Shank B. Plate C. Long Loin D.
Picnic
D
B
C
A
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6
CUTS
A. Brisket B. Dewclaw C. Loin D. Round
D
B
C
A
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9.5
CUTS
A. Rump B. Rack C. Chuck D. Rib
B
A
C
D
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8
CUTS
A. Flank B. Plate C. Brisket D. Short
Loin
B
A
C
D
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