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Animal Science I Final review part 2

Quiz by Holly Kidd

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4 questions
Show answers
  • Q1
    The rear leg of a hog is the:
    Foot
    Ham
    Loin
    Picnic Shoulder
    30s
  • Q2
    When the carcasses are hanging on the rails, the wholesale cuts at the top for beef and pork respectively are:
    Chuck and blade shoulder
    Rib and side
    Sirloin and loin
    Round and leg
    30s
  • Q3
    The four cuts that represent about 75 percent of the total retail value of the hog carcasses are:
    Boston shoulder, picnic shoulder, ham, and loin
    Picnic shoulder, fat back, spareribs, and ham
    Bacon, fat back, feet and jowl
    Spareribs, loin, ham and bacon
    30s
  • Q4
    High-value wholesale cuts of beef come from the:
    Plate, chuck, flank and head
    Brisket, chuck, flank and shank
    Loin, rib, round, and rump
    Loin, ham, belly, and shoulder
    30s

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