This course is aimed at anybody working with beef, from the beef buyer to the chef and anybody in between.
Beef is produced from a wide range of breeds and different types of cattle, from either the dairy or suckler herd. Each of these has their own specific characteristics and qualities.
This course will explain how to identify different types, age and sex of cattle by examining the carcase.
Read the study material before you take the assessment. You can also download a pdf of the materials if you wish.
There are 60 questions in the assessment. All questions are multiple choice and you will need to tick just one answer per question.
This assessment will time-out after 30 minutes and if you haven't completed all the questions it will be reflected in your result.