42.
On the inner surface of a maturing bovine animal, the fat is first deposited around
the
and in the
region.
and
43.
Age is a quality factor and can be judged by looking at the
the
.
44.
The
influences the rate of ossification of the bovine.
45.
The official US Standards for Grades of Carcass Beef are listed in column II. List
them in descending order in Column I.
COLUMN I
COLUMN II
(1)
a.
Utility
(2)
b.
Prime
(3)
c.
Select
(4)
d.
Standard
46.
The military only procures
or
grades of beef.
47.
Yield Grade 1 represents the highest degree of
.
.
48.
The lowest degree is Yield Grade
49.
If you received a carcass of Yield Grade 2 beef at destination and the contract
called for Yield Grade 3 or better, would you reject the carcass?
a.
Yes
.
b.
No.
MD0710
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