Deck 14: Beef

Question 1

What is the term for primal and subprimal cuts vacuum packaged for shipping?

Answer 1

boxed beef

Question 2

Which tern is used to describe organ meats such as heart, kidney or tripe?

Answer 2

offal

Question 3

Skirt steak and short ribs are found in the same primal.

Answer 3

True

Question 4

Prime rib is graded USDA prime.

Question 5

All fat should be trimmed away when fabricating cuts of meat.

Question 6

It's possible to cut a whole tenderloin, a sirloin and a short loin from the same carcass.

Question 7

What is another term for Porterhouse steak?

A) T-bone
B) strip loin
C) top blade
D) London broil

Question 8

The short loin is located in front of the sirloin.

Question 9

The outside round and the eye round are collectively called the bottom round and are less tender than the top round.

Question 10

Which of the following cuts is NOT taken from the tenderloin?

A) hanging tenderloin
B) tournedos
C) tender tips
D) chateaubriand

Question 11

Where does most of the beef consumed in the United States come from?

A) calves
B) stags
C) steers
D) heifers

Question 12

Where is a New York steak cut from?

A) tenderloin
B) boneless strip loin
C) primal round
D) sirloin

Question 13

Which of the following is NOT a primal cut of beef?

A) round
B) short loin
C) tenderloin
D) short plate

Question 14

Which cooking method is most appropriate for a boneless brisket?

A) pan-frying
B) simmering
C) grilling
D) roasting

Question 15

Certified Angus beef is a breed of cattle that produces highly marbled beef when fed on a special diet that includes beer.

Question 16

Most steaks are cut from the hindquarter.

Question 17

Which of the following cuts of meat are NOT considered offal?

A) butcher's tenderloin
B) tongue
C) tripe
D) oxtails

Question 18

Where is the flat iron steak cut from?

A) top shoulder
B) round
C) sirloin
D) short loin

Question 19

When making meat balls and meat loaf, the cut of beef used is not or primary importance.

Question 20

Which of the following cuts of meat is well marbled and extremely tender?

A) top blade
B) steamship round
C) short plate
D) rib eye

Question 21

Why is ground shank meat often used to clarify stock?