Team Activity Problem
2000 National FFA Meats Evaluation and Technology CDE
KEY
1. A purveyor sells premium beef to “Gordo’s Pride: which must be USDA Choice Yield Grade 2 or better. Which carcass would meet these premium specifications?
1. Carcass 1
2. Carcass 2
3. Carcass 3
4. Carcass 5
2. A customer wants to buy Extra Lean Beef. This beef must be USDA Select or Better. Which carcass meets these specifications to the highest degree?
1. Carcass
1
2. Carcass 2
3. Carcass 3
4. Carcass 4
3. Which carcass would least likely be tagged for fabrication for an IBP boxed beef program?
1. Carcass 1
2. Carcass
2
3. Carcass 4
4. Carcass 5
4. Which carcass would be selected for a program emphasizing high cutability cuts from the round?
1. Carcass
1
2. Carcass 3
3. Carcass 5
4. Carcass 6
5. A certain client of Randy’s, Taste Bud Restaurant, demands superior eating quality (tenderness, juiciness and flavor) or they will take their business elsewhere. Which carcass would you select for Taste Bud Restaurant?
1. Carcass 2
2. Carcass 3
3. Carcass
6
4. None of the carcasses
6. Which carcass would most likely be sold for a ground beef program?
1. Carcass
2
2. Carcass 3
3. Carcass 4
4. Carcass 6
7. Which carcass would yield the lowest percentage of boneless closely trimmed retail cuts from the round, lion, rib, and chuck?
1. Carcass 2
2. Carcass
3
3. Carcass 4
4. Carcass 6
8. Brad’s Steak House prefers USDA Top Choice (average or high) or Prime loins and ribs. Which carcasses would meet Brad’s needs?
1. Carcass 2 & 3
2. Carcass 4 & 5
3. Carcass 2 & 6
4. Carcass 3 & 6