Which of the following areas will be utilized to make the final determination for
Rose of the shoulder.
Rib eye muscle.
Area of the flank.
The color of beef becomes
If beef feels sticky or gummy or retards the passage of a finger over a cut surface,
Inferior quality beef.
Good quality beef.
Both "a" and "b" above.
The fat on grass-fed animals is:
Soft, plastic, and yellow.
Firm, brittle, and creamy white.
The distribution of fat on a carcass is called the
On the external surface of a maturing bovine animal, the fat is first deposited on
on each side of the back.