primal cut of beef located between the chuck and short loin and contains severn rib bones, from 6-12th.
Beef Rib
100
Flesh of the male dairy calf that is sold at 8 days of age and slaughtered at no more than 10 days of age.
Bob Veal
100
Name 5 types of specialty game.
Venison, rabbit, goat, kangaroo, bear
200
Medium
160F for 15 seconds
200
Name the 5 major beef offals
tongue, tripe, kidneys, liver, tail
200
fabricated cuts produced from the small rib bone ends that are sawed off the primal rib as the rib roast is removed.
Short Ribs
200
Veal that are not confined and their diet consists of grass and mother's milk. Meat is redder and more sustainable.
Pasture raised
200
Most common type of bear served in restaurants?
Ranch raised black bear
300
Well Done
170F for 15 seconds
300
air dried cured beef that is aged two to three months until becomes hard and turns almost purple in color
bresaola
300
small, thin muscle section on top of the chuck yields a fabricated cut known as a _______.
Flat Iron Steak
300
This is a primal cut of veal that contains the first four rib bones, some of the backbone, and a small amount of the arm and blade bones. Approx 21% of the carcass weight.
Veal Shoulder
300
What type of meat is used from the kangaroo
Hind leg meat
400
Medium Rare
145F for 15 seconds
400
name for Korean BBQ short ribs. Served sliced and rolled in romaine lettuce leaves.
Kalbi
400
eye shaped muscle running from the primal rib into the primal leg
beef tenderloin
400
Unseparated veal rack.
Hotel Rack
400
Bear meat should be cooked to which stage?
Well done
500
Rare
140 for 15 seconds
500
Muscular inner lining of a cow's stomach.
tripe
500
primal cut of beef that includes a thin portion of the beef forequarter located just beneath the rib cut.
Beef Short Plate
500
6-8 oz steak cut from the loin of veal
baby Tbone
500
Rabbit can be substituted and is cooked just like what animal.