EXERCISES, LESSON 3
INSTRUCTIONS. The following exercises are to be answered by marking the lettered
response that best answers the question, or by completing the incomplete statement, or
by writing the answer in the space provided at the end of the question. After you have
completed all the exercises, turn to "Solutions to Exercises" at the end of the lesson and
check your answers.
is stamped on each quarter, to identify each
quarter with a specific carcass.
The IMPs for Fresh Beef is Series Number
Cut surfaces shall form approximate
with the skin.
A carcass must conform to requirements. The
fat shall be closely removed.
When splitting the beef carcass down the back, the
should be exposed
percent of the length of either side.
After trimming, fat in the pelvic region must not exceed
inch in depth at
Does the hindquarter of beef (IMPS Item No. 155) contain the 12th and 13th rib?