Cuts
Which of these is a retail cut of meat? beef round, lamb leg, pork side, t-bone steak.
T-bone
How is yield grade determined?
The boneless closely trimmed meat from a carcass
What is the best quality grade for beef?
Prime
When cooking steak what temperature would be considered med. rare?
130–135°F
When judging meat, what are the 2 main factors to look for?
lean meat, fat
Define wholesale cuts.
Large cuts that are not sold to customers until they are cut into smaller retail cuts
What 2 factors determine the quality grade of beef?
Maturity and marbling
What is the worst possible grade for beef?
Canner or Utility
Define a calorie
a measure of energy
What are the primary differences between beef, pork, and lamb?
Beef is cherry and large, lamb is dark red and small cuts, pork is a light pink med size cuts
What primal cut does a Ribeye steak come from?
Beef Rib
When cooking lower quality meat, what is the best method?
Low and slow
If a cow is over 42 months old can it be considered prime?
NO
What is Mr. Jensen's favorite cut of steak?
Ribeye
Name a retail cut from a beef round.
Round steak, bottom round roast, rump roast
Which Primal cut does a 7 bone steak come from?
Beef Chuck
What are the first 5 quality grades of beef?
Prime, choice, standard, select, commercial
Where does a grader look to determine quality grade for an animal?
Between the 12th and 13th rib at the ribeye
What scale is used to determine yield grade from best to worst?
1-5. 1 is best, 5 is worst
What is another word for yield grade?
Cutability
Which primal cut does a beef short rib come from?
Beef Plate
What two things does marbling do?
Makes the meat more tender and flavorful.
How does a grader determine if an animal is old or young?
By looking at the cartilage "buttons"
What are the 4 major causes of meat spoilage?
Microorganisms
Bacteria
Yeast
Mold
What are 4 signs of meat spoilage?
Odor
Slime
Mold Growth
Discoloration