6. this animal is mechanically scraped?
7. this is the most widely consumed organ?
8. why are brains of cattle and spinal cords not recommended for human con?
9. this organ is used as natural casing on sausage?
10. this is not one of the things that inspectors look for when present at a processing facility?
11. why is it important to cool a carcass quickly after slaughter?
12. which of the following is not a benefit of aging carcasses?
13. which government agency is responsible for grading animal carcasses?
14. what are the two different grades that are given to each carcass?
15. this is the most expensive quality grade of meat?
16. what two factors determine the grade of an animal
17. the fat that is found inside the meat is referred to as
18. what is a primal cut?
19. this a method of preservation where meat is cut into small sizes and exposed to high heat and
no oxygen.
20. this is the lowest cost method for preserving meat?
21. when curing meat, we are exposing meat to salt or sugar to remove what?
22. these are used to make into ground meat or sausage?
23. this primal cut is found on cows, pigs and lambs?
24. a boston butt is found on what pig primal cut?
25. ground beef is a retail cut from what two different primal cuts on the cattle?