ANSC 107 Exam 2 And 3 -Tamu test
Questions with All Quality Answers
2026-2027 Updated.
What are market classes and grades designed for? - Answer To "accurately" describe livestock
being sold
What are the 4 market classes? - Answer slaughter, feeder, bred heifers, pairs
How do the market classes group animals? - Answer animals separated according to use
How do the grades group animals? - Answer relative merit of the animals within a market class
What two factors determine grades? - Answer quality (palatability) and cutability (leanness or
trimness)
How are feeder cattle described? - Answer okie or crossbred
What are feeder cattle graded on? - Answer frame size (S, M, L) and muscle thickness (1-4)
Are feeder grades often used for pigs? - Answer no, because the industry is highly
commercialized
What are the parameters for frame grades of feeder cattle? - Answer small, medium, and
large; predicts the weight at which cattle will grade choice
What are the parameters for muscling grades of feeder cattle? - Answer thick (1), average (2),
thin (3), inferior (4); predicts muscularity of cattle at slaughter
Are USDA grades mandatory? - Answer No, USDA grades are voluntary
What do quality grades estimate? - Answer palatability
What are the 8 quality grades for beef? - Answer prime, choice, select, standard, commercial,
utility, cutter, canner
, What are the 4 quality grades for lamb? - Answer prime, choice, good, utility
What are the 5 quality grades for pork? - Answer US 1-4 (acceptable), US utility (unacceptable)
What are the 3 quality grades for poultry? - Answer US A, B, C
What 2 factors are used to determine quality grades in beef? - Answer maturity (color and
ossification of bones, buttons) and marbling
What 4 factors are used to determine quality grades in lamb? - Answer maturity (spool/break
joints, age), flank streaking, conformation, color of lean
What 3 factors are used to determine quality grades in pork? - Answer belly thickness (>.6"),
color of lean, free from soft, oily fat
What does the yield grade estimate in beef? - Answer percent of boneless, closely trimmed
retail cuts from the round, loin, rib, and chuck
What 4 factors determine yield grade in beef? - Answer adjusted fat thickness, rib eye area,
percent KPH, carcass weight
What factor determines yield grade in lamb? - Answer adjusted fat thickness
What does the yield grade estimate in lamb? - Answer percent of boneless, closely trimmed
retail cuts from the leg, loin, rack, and shoulder
What does the yield grade estimate in pork? - Answer percent yield of closely trimmed cuts
from ham, loin, Boston butt, and picnic shoulder
What 2 factors determine yield grade in pork? - Answer last rib backfat, muscle thickness
[1(thin)-3(thick)]
What 5 factors influence muscle tenderness? - Answer short vs. long sarcomeres, locomotive
vs. support muscles, breed, quality grade, degree of doneness
Which substance stores oxygen and determines color? - Answer myoglobin
What is the ideal pH of meat? - Answer 5.6
Questions with All Quality Answers
2026-2027 Updated.
What are market classes and grades designed for? - Answer To "accurately" describe livestock
being sold
What are the 4 market classes? - Answer slaughter, feeder, bred heifers, pairs
How do the market classes group animals? - Answer animals separated according to use
How do the grades group animals? - Answer relative merit of the animals within a market class
What two factors determine grades? - Answer quality (palatability) and cutability (leanness or
trimness)
How are feeder cattle described? - Answer okie or crossbred
What are feeder cattle graded on? - Answer frame size (S, M, L) and muscle thickness (1-4)
Are feeder grades often used for pigs? - Answer no, because the industry is highly
commercialized
What are the parameters for frame grades of feeder cattle? - Answer small, medium, and
large; predicts the weight at which cattle will grade choice
What are the parameters for muscling grades of feeder cattle? - Answer thick (1), average (2),
thin (3), inferior (4); predicts muscularity of cattle at slaughter
Are USDA grades mandatory? - Answer No, USDA grades are voluntary
What do quality grades estimate? - Answer palatability
What are the 8 quality grades for beef? - Answer prime, choice, select, standard, commercial,
utility, cutter, canner
, What are the 4 quality grades for lamb? - Answer prime, choice, good, utility
What are the 5 quality grades for pork? - Answer US 1-4 (acceptable), US utility (unacceptable)
What are the 3 quality grades for poultry? - Answer US A, B, C
What 2 factors are used to determine quality grades in beef? - Answer maturity (color and
ossification of bones, buttons) and marbling
What 4 factors are used to determine quality grades in lamb? - Answer maturity (spool/break
joints, age), flank streaking, conformation, color of lean
What 3 factors are used to determine quality grades in pork? - Answer belly thickness (>.6"),
color of lean, free from soft, oily fat
What does the yield grade estimate in beef? - Answer percent of boneless, closely trimmed
retail cuts from the round, loin, rib, and chuck
What 4 factors determine yield grade in beef? - Answer adjusted fat thickness, rib eye area,
percent KPH, carcass weight
What factor determines yield grade in lamb? - Answer adjusted fat thickness
What does the yield grade estimate in lamb? - Answer percent of boneless, closely trimmed
retail cuts from the leg, loin, rack, and shoulder
What does the yield grade estimate in pork? - Answer percent yield of closely trimmed cuts
from ham, loin, Boston butt, and picnic shoulder
What 2 factors determine yield grade in pork? - Answer last rib backfat, muscle thickness
[1(thin)-3(thick)]
What 5 factors influence muscle tenderness? - Answer short vs. long sarcomeres, locomotive
vs. support muscles, breed, quality grade, degree of doneness
Which substance stores oxygen and determines color? - Answer myoglobin
What is the ideal pH of meat? - Answer 5.6
