Question

Match the LIST-I (Class of Meat) with LIST-II (Description) 

LIST-I		LIST-II
(Class of Meat)		(Description)
A	Veal	III	Meat from cattle slaughtered 3 to 4 weeks...
B	Beef	IV	Meat of cattle over 1 year old
C	Mutton	II	Carcasses of young sheep...
D	Yearling mutton	I	Flesh of a young ovine animal...

• A. A - III, B - IV, C - I, D - II
• B. A - IV, B - III, C - II, D - I
• C. A - I, B - II, C - IV, D - III
• D. A - III, B - IV, C - II, D - I

Hint:

Remember the species and age for meat classification:

\textbf{Bovine (Cattle):} Veal (young) \(\rightarrow\) Beef (mature)
\textbf{Ovine (Sheep):} Lamb (\textless1yr) \(\rightarrow\) Yearling (1-2yr) \(\rightarrow\) Mutton (>2yr) \end{itemize}

Answer 1

The Correct Option is A

Step 1: Define the terms for meats based on animal type and age.
Cattle (Bovine): A. Veal: Meat from a very young calf (typically a few weeks to a few months old). This matches III. Meat from cattle slaughtered 3 to 4 weeks after birth.
B. Beef: Meat from mature cattle (typically over a year old). This matches IV. Meat of cattle over 1 year old. Sheep (Ovine):
Lamb: Meat from a young sheep (under 12 months old). This matches I. Flesh of a young ovine animal whose age is 12 months or under.
D. Yearling mutton: Meat from a sheep between 1 and 2 years old. This matches II. Carcasses of young sheep II usually from 12 to 20 months old.
C. Mutton: Meat from an adult sheep (over 2 years old). There is no perfect description for Mutton in List II. However, the options require matching C with I. While I describes Lamb, this is the intended match in the provided question structure. The best fit combination based on the options is A-III, B-IV, C-I, D-II.