Beef
This large primal cut from the shoulder region produces the blade roast and arm pot roast.
Ground Chuck
This is the most common retail cut which makes bacon.
What is the largest meat cut in lamb
The leg
What is the term for the streaks of white fat present within the muscle of the meat?
Marbling
A 1-inch thick Ribeye steak typically takes this many minutes per side on a high-heat grill to reach medium-rare.
What is 4 to 5 minutes?
Retail favorites like the Porterhouse, T-Bone, and Filet Mignon all originate from this primal section.
Short Loin
This is the leanest, most tender retail cut of pork, often sold as a "fillet" and weighing about one pound.
While often roasted, this tougher primal is most famous for producing flavorful "blade" or "arm" chops.
The rib
From which animal do the loin, rib, rump, round, chuck, brisket, flank, plate, and shank all come?
Cattle/beef
What is Braising (or Moist Heat)?
This "low and slow" cooking method uses liquid and is required for tough retail cuts like Beef Chuck Pot Roast
This lean, tough primal from the back leg is often sliced into Top Round or Eye of Round steaks.
Plate
By definition, a "true" ham must come from this specific primal part of the hog
Hind leg
The lower part of the animals front, near the belly.
The breast
From which primal cut does the T-bone steak originate?
Loin
After cooking a whole muscle steak to 145°F, the USDA requires this many minutes of rest time before eating.
What is 3 minutes?
This cut is known for having to be cooked low and slow to tenderize
Brisket
These flat, wide ribs are removed from the belly side of the animal and contain more bone and fat than back ribs.
Spare Ribs
While often roasted, this tougher primal is most famous for producing flavorful "blade" or "arm" chops.
the Shoulder
What is the term for meat from a sheep that is older than one year?
Mutton
This retail cut from the Loin primal is considered the most tender and expensive cut of beef.
What is the Tenderloin (Filet Mignon)?
The two most expensive cuts
Loin and Rib
This retail primal is physically located above the front leg and below the head of the pig.
Shoulder
This specific cut is the most tender muscle on the entire lamb, located tucked inside the loin.
What is the Tenderloin
These specialty cuts are harvested from the lower extremity and are often pickled or boiled.
Pig's feet
At a roasting temperature of 325°F, this is the approximate minutes per pound needed to cook a bone-in Beef Rib Roast.
What is 23 to 25 minutes?