ICEV Assessment Questions with Verified Answers

ICEV Assessment Questions with Verified Answers Which of the following is NOT a factor used when determining the quality grade of a beef carcass? amount of fat opposite the ribeye Assuming the carcass is A maturity, in which USDA Quality Grade range does the carcass belong? USDA low choice to USDA high choice Which of the following is NOT a factor used in determining the yield grade of a beef carcass? Skeletal maturity Calculate the final yield grade of a beef carcass with the following characteristics: PYG - 2.7; REA - 13.3; Hot Carcass Weight - 625; KPH - 2.0% 1.8 Match the marbling score to the USDA Quality Grade (assuming all are A maturity). 1. Abundant (0-100) 2.Moderately abundant (0-100) 3. Slightly abundant (0-100) 4. Moderate (0-100) 5. Modest (0-100) 6. Small (0-100) 7. Slight (50-100) 8. Slight (0-49) 9. Traces (0-100) 10. Practically Devoid (0-100) 1. USDA High Prime 2. USDA Average Prime 3. USDA Low Prime 4. USDA High Choice 5. USDA Average Choice 6. USDA Low Choice 7. USDA High Select 8. USDA Low Select 9. USDA High Standard 10. USDA Low Standard Calculate the final yield grade of a beef carcass with the following characteristics: PYG - 3.5; REA - 12.7; Hot Carcass Weight - 715; KPH - 3.0% 3.2 Place the USDA Quality Grades for A-maturity cattle in order from highest quality to lowest quality. Prime, choice, select, standard Calculate the final yield grade of a beef carcass with the following characteristics: PYG - 4.5; REA - 10.0; Hot Carcass Weight - 880;