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General
Meat Terms
Grading and Inspection
Cuts of Beef
Nutritional Info & Characteristics
100
This is the edible portion of a mammal that contains muscle, fat, bone, connective tissue, and water.
What is meat.
100
These are the edible parts of the animal other than the muscle. They consist of the liver, heart, kidney, tongue, etc.
What is variety meats.
100
From highest to lowest, name the three main grades of beef.
What is Prime, Choice, and Select.
100
This cut is where you would find a T-Bone, Porterhouse, and tenderloin steaks.
What is the short loin.
100
Meats are good sources of these vitamins and minerals.
What is iron, phosphorus, copper, thiamin, riboflavin, and niacin (B-Vitamins).
200
These are the major meat producing animals in the United States.
What is cattle, pig (swine), and sheep
200
A small cut of meat that is sold to the consumer in retail stores is referred to this.
What is a retail cut.
200
This is the organization that oversees the grading program in the United States.
What is the United States Department of Agriculture (USDA).
200
This cut is located on the underbelly of the cattle. The skirt steak and steak rolls come from this area.
What is the flank.
200
These three characteristics affect the quality of meat.
What is color, firmness, and location of the fat.
300
Quality pork should be this color.
What is grayish-pink to light rose.
300
This is the meat of a cattle that is less than three months of age.
What is veal.
300
This is placed on all wholesale cuts to indicate that the meat is wholesome.
What is a round purple USDA inspection stamp or a USDA sticker.
300
This cut of beef may consist of a tip steak or rump roast, and is located on the cattles backside.
What is round.
300
This refers to the flecks of fat throughout the lean muscle.
What is marbling.
400
Quality lamb should be this color.
What is pinkish-red.
400
Fat, water, and other volatile substances retained in pan drippings are referred to as this.
What is cooking losses.
400
This grade is generally the highest grade found in your local grocery store.
What is Choice.
400
This cut is where corned beef or brisket comes from.
What is the breast and foreshank.
400
This type of meat is usually higher in fat than all other cuts.
What is ground beef.
500
This is the meat of cattle that are over 12 months of age.
What is beef.
500
A large cut of meat that is shipped to the retail store is referred to as this.
What is a wholesale cut.
500
This grade of beef makes up about 2% of all the beef sold.
What is Prime.
500
This cut of beef is from the back and has many small bones.
What is the rib.
500
All meat and meat products contain _______________________ for building and repairing tissue.
What is essential proteins.