29.
Match the term in Column I to the definition in Column II.
COLUMN I
COLUMN II
Cod fat
(1)
a.
A small area of exposed lean meat, 1 to 4
inches wide
(2)
Udder fat
b.
Uneven and knobby fat
(3)
Bald spot
c.
A smooth, thick covering of fat
(4)
Pizzle eye
d.
Triangular or round in males; oval and
(5)
Gracilis muscle
kidney bean-shaped in females
e.
A round ball of clear, translucent material
with some red fibers in the center
30.
Can an employee other than an USDA AMS MGCB employee apply an official
grade mark to a carcass?
a.
Yes.
b.
No.
31.
The US Standards for Grades of Beef Carcasses is used to
product.
32.
The two factors to consider when determining the grade of beef are ___________
and __________________.
is more
33.
Of the two factors considered when determining grade
important.
34.
Good quality beef has a fine
and a
feel when the fingertips are
rubbed lightly over it.
35.
Good quality beef is
to the touch and
red.
MD0710
2-15