Here are the answers to see how you did:
 

ANSWERS:
 

* Dressing percentage is the value of the chilled carcass weight / live weight x 100

* The range of dressing percentage is 46% to 58% with the average being 50% to 52%.

* The four wholesale cuts are the shoulder, loin, rack and the leg.

* The fore saddle is made up of the shoulder and the rack.

* The fore saddle is 50% of the carcass weight but only makes up 35% of the overall value of the
 carcass.

* The hind saddle is made up the loin and the leg.

* The hind saddle is 50% of the carcass weight and makes up 65% of the overall value of the carcass.

* The rib eye is measured at the twelfth rib.  It ranges from 1.5 to 3.0 square inches.  There is an
average measurement of 2.1 square inches.

* Fat depth is also measured at the twelfth rib.  It ranges from .10 to .50 inches. With the average of a
carcass with yield grade choice and prime at .25 inches.

* The age of a lamb can be estimated by evaluating the spool joint on the carcass.   If the joint is rigid   it is considered to be a young animal  (less than one year).  If it is flat or smooth it is considered to be
an older animal.
 

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