ANSC 302 Exam NEWEST UPDATE 2025
The higher the cutability of a beef carcass, the lower the numerical yield grade. -(ANSWER) true
The higher the numerical yield grade of a carcass, the lower the cutbility. -(ANSWER) True
Which factor or factors are closely associated with the Quality Grade of a beef animal? -
(ANSWER) All of the above
A steer that is a Yield Grade 4 will receive a premium over a steer that is Yield Grade 2. -
(ANSWER) False
Niche markets, such as Certified Angus Beef, have stringent protocols on how cattle qualify for
the program. -(ANSWER) True
As fat thickness increases (and other factors remain the same), we would expect yield grade to
numerically -(ANSWER) Increase
On average, we would expect Charolais cattle to be lower in marbling than Red Angus -
(ANSWER) True
A steer that is Select will receive a premium over a steer that is Choice. -(ANSWER) False
What is the most popular branded beef program today? -(ANSWER) Certified Angus Beef
Cutability, or percentage of lean, is evaluated in beef carcasses as? -(ANSWER) USDA Yield
Grade
Minimum quality standards are often imposed on many niche marketing programs. -(ANSWER)
true
A truckload of cattle will weigh approximately ____________ pounds. -(ANSWER) 50,000
Beef Checkoff money is used: -(ANSWER) To promote the sale of beef to consumers
The fee that is paid by the seller for the marketing of their cattle: -(ANSWER) Commission
The Beef Check Off is funded by___________. -(ANSWER) Beef Cattle Producer
Where is the blind spot in cattle? -(ANSWER) Directly behind them
BQA is a trace-back program -(ANSWER) false
PAGE 1
, Humans can interact with cattle to solicit movement. Which is the preferred method in most
cases? -(ANSWER) sight
Low stress handling of beef cattle can include all the following except: -(ANSWER) yelling
All intramuscular injections should be given in the: -(ANSWER) neck
Two Japanese beef breeds that are becoming popular for producing high quality beef -
(ANSWER) Kobe and Wagyu
What is considered a middle meat on a carcass -(ANSWER) The middle meats — ribeye roll,
lip-on; tenderloin; strip loin; top sirloin butt
Withdrawal period -(ANSWER) refers to the minimum period of time from administering the
last dose of medication and the production of meat or other animal-derived products for food
Quality Grade: Understand it and the live animal factors that affect it -(ANSWER) A quality
grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness,
and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the
amount and distribution of marbling within the lean.
VAC - 45 program -(ANSWER) Calves vaccinated twice: 2-4 weeks prior to or at weaning and
booster according to label instructions. Calves must be home raised and weaned a minimum of
45 days prior to delivery.
BQA program -(ANSWER) Beef Quality Assurance is a national program that raises consumer
confidence through offering proper management techniques and a commitment to quality within
every segment of the beef industry.
different marketing methods of cattle
(ANSWER)
Auction
Distance marketing
Direct Marketing
Commingled sales
Advantages of Auction
(ANSWER)
Convenient for the seller
Deliver cattle and pick up check the same day
Any class of cattle can be sold - you decide when and where
Competitive market
Guaranteed to get paid for your cattle - they work for you
Disadvantages of Auction
(ANSWER)
PAGE 2
The higher the cutability of a beef carcass, the lower the numerical yield grade. -(ANSWER) true
The higher the numerical yield grade of a carcass, the lower the cutbility. -(ANSWER) True
Which factor or factors are closely associated with the Quality Grade of a beef animal? -
(ANSWER) All of the above
A steer that is a Yield Grade 4 will receive a premium over a steer that is Yield Grade 2. -
(ANSWER) False
Niche markets, such as Certified Angus Beef, have stringent protocols on how cattle qualify for
the program. -(ANSWER) True
As fat thickness increases (and other factors remain the same), we would expect yield grade to
numerically -(ANSWER) Increase
On average, we would expect Charolais cattle to be lower in marbling than Red Angus -
(ANSWER) True
A steer that is Select will receive a premium over a steer that is Choice. -(ANSWER) False
What is the most popular branded beef program today? -(ANSWER) Certified Angus Beef
Cutability, or percentage of lean, is evaluated in beef carcasses as? -(ANSWER) USDA Yield
Grade
Minimum quality standards are often imposed on many niche marketing programs. -(ANSWER)
true
A truckload of cattle will weigh approximately ____________ pounds. -(ANSWER) 50,000
Beef Checkoff money is used: -(ANSWER) To promote the sale of beef to consumers
The fee that is paid by the seller for the marketing of their cattle: -(ANSWER) Commission
The Beef Check Off is funded by___________. -(ANSWER) Beef Cattle Producer
Where is the blind spot in cattle? -(ANSWER) Directly behind them
BQA is a trace-back program -(ANSWER) false
PAGE 1
, Humans can interact with cattle to solicit movement. Which is the preferred method in most
cases? -(ANSWER) sight
Low stress handling of beef cattle can include all the following except: -(ANSWER) yelling
All intramuscular injections should be given in the: -(ANSWER) neck
Two Japanese beef breeds that are becoming popular for producing high quality beef -
(ANSWER) Kobe and Wagyu
What is considered a middle meat on a carcass -(ANSWER) The middle meats — ribeye roll,
lip-on; tenderloin; strip loin; top sirloin butt
Withdrawal period -(ANSWER) refers to the minimum period of time from administering the
last dose of medication and the production of meat or other animal-derived products for food
Quality Grade: Understand it and the live animal factors that affect it -(ANSWER) A quality
grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness,
and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the
amount and distribution of marbling within the lean.
VAC - 45 program -(ANSWER) Calves vaccinated twice: 2-4 weeks prior to or at weaning and
booster according to label instructions. Calves must be home raised and weaned a minimum of
45 days prior to delivery.
BQA program -(ANSWER) Beef Quality Assurance is a national program that raises consumer
confidence through offering proper management techniques and a commitment to quality within
every segment of the beef industry.
different marketing methods of cattle
(ANSWER)
Auction
Distance marketing
Direct Marketing
Commingled sales
Advantages of Auction
(ANSWER)
Convenient for the seller
Deliver cattle and pick up check the same day
Any class of cattle can be sold - you decide when and where
Competitive market
Guaranteed to get paid for your cattle - they work for you
Disadvantages of Auction
(ANSWER)
PAGE 2
