Show:
GENERAL INFORMATION
CUTS OF MEAT
Doneness
METHOD OF COOKERY
GRADING & INSPECTION
100
Beef animals produced today have lower levels of this.
What is fat?
100
These cuts of meat come from muscles of support.
What are tender cuts?
100

Hot pink center slightly firmer texture.

What is Medium?

100
The method of cookery used for tender beef cuts.
What is dry heat?
100
The color of federal grade and inspection marks.
What is purple?
200
A liquid containing a food acid used to tenderize.
What is a marinade?
200
The name of cuts sold at the meat counter.
What are retail cuts?
200

No color ,very firm and much drier.

What is Well Done?

200
A form of panfrying used in Oriental cooking?
What is stir-frying?
200
The highest USDA grade of beef, usually sold in finer restaurants and select meat stores.
What is prime?
300
This refers to the flecks of fat distributed within the lean muscles.
What is marbling?
300
Wholesale cuts like the chuck, round, loin, and rib are also known as this type of cut.
What are primal cuts?
300

Mostly brown center and firm texture.

What is Medium-Well.

300
A moist heat method of cooking where meat is covered with liquid and simmered until tender?
What is stewing?
300
A lower priced grade of beef with less marbling?
What is select?
400
The portion of lean, cooked, trimmed beef which is considered to be one serving.
What is 3 ounces?
400
This is the primal cut which comes from the shoulder of the animal.
What is chuck?
400

Cool to warm red center , soft and tender texture.

What is Rare?

400
A dry heat method using a rack and open pan.
What is roasting?
400
The information found in the shield-shaped grade symbol.
What is USDA grade.
500
The edible organs of cattle are also known as this.
What are variety meats?
500
This primal cut comes from the foreleg of the carcass and the cuts of meat are less tender.
What is shank?
500

Warm red center and perfect steak texture.

What is Medium Rare?

500
A dry heat method of cooking where meat is placed on a rack and cooking is regulated by distance from high heat either above or below.
What is broiling?
500
This voluntary program indicates the standard of quality.
What is meat grading.