15.
The weight of a carcass is usually
or written on a
attached
to the carcass.
16.
Which of the following wholesale market cuts of beef are derived from the
forequarter of beef? (More than one answer may be selected.)
a. Beef Rib, Primal.
b. Flank.
c.
Beef Foreshank.
d. Beef Plate, Short Plate.
e. Beef Loin, Short Loin.
17.
There are
ribs required to be present in the Beef Short Plate, Short Ribs,
Trimmed?
18.
What is the name of the item that is the posterior section of the full loin?
_________________________________________
19.
Match the forequarter cut in Column II to the IMPS number in Column I.
COLUMN I
COLUMN II
IMPS No. 103
a.
Beef Brisket
(1)
(2)
IMPS No. 109
b.
Beef Short Ribs
(3)
IMPS No. 113
c.
Beef Brisket, Deckle Off, Boneless
(4)
IMPS No. 115
d.
Beef Chuck, Square-Cut, Boneless
IMPS No. 118
e.
Beef Rib, Primal
(5)
(6)
IMPS No. 120
f.
Beef Rib, Roast Ready
IMPS No. 123
g.
Beef Chuck, Square-Cut
(7)
(8)
IMPS No. 127
h.
Beef Chuck, Cross-Cut
MD0710
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