Meat Fabrication

13 Questions  I  By Andreapoveda
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 Meat Fabrication
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  • 1. 

    • A. 

      Beef Shoulder Clod

    • B. 

      Pork Tenderloin

    • C. 

      Beef Flank Steak

    • D. 

      Veal Sweetbreads


  • 2. 

    • A. 

      Beef Hind Shank

    • B. 

      Leg, Loin, Hotel Rack, Square Cut Shoulder(Chuck)

    • C. 

      Beef Brisket-

    • D. 

      Beef PSMO Tenderloin


  • 3. 

    • A. 

      Pork Spare Ribs

    • B. 

      Veal Shoulder Clod

    • C. 

      Leg, Loin, Hotel Rack, Shoulder Square Cut

    • D. 

      Leg, Loin, Hotel Rack, Square Cut Shoulder(Chuck)


  • 4. 

    • A. 

      Beef striploin

    • B. 

      Beef Hind Shank

    • C. 

      Fat inside muscles, marbling

    • D. 

      Pork Belly


  • 5. 
    Pork Primals
    • A. 

      Smoked Pork Belly

    • B. 

      Pork Spare Ribs

    • C. 

      Ham, Loin, Boston Butt, Picnic

    • D. 

      Leg, Loin, Hotel Rack, Shoulder Square Cut


  • 6. 

    • A. 

      Beef Dry Aged Shell

    • B. 

      Pork Canadian Style Bacon

    • C. 

      Pork Centercut Loin

    • D. 

      Beef Top Round Cap


  • 7. 

    • A. 

      Pork Boston Butt

    • B. 

      Pork Centercut Loin

    • C. 

      Pork Tenderloin

    • D. 

      Veal Sweetbreads


  • 8. 
    Beef Primals
    • A. 

      Pork Belly

    • B. 

      Round, Loin, Rib, Chuck

    • C. 

      Beef striploin

    • D. 

      Beef Short Ribs


  • 9. 
    Veal Primals
    • A. 

      Pork Centercut Loin

    • B. 

      Pork Canadian Style Bacon

    • C. 

      Leg, Loin, Hotel Rack, Square Cut Shoulder


  • 10. 

    • A. 

      Beef Short Ribs

    • B. 

      Rib, Chuck

    • C. 

      Lamb Top Round


  • 11. 

    • A. 

      Beef Top Round Cap

    • B. 

      Beef Short Ribs

    • C. 

      Beef Brisket-


  • 12. 

    • A. 

      Beef Brisket

    • B. 

      Beef Dry Aged Shell

    • C. 

      Smoked Pork Belly

    • D. 

      Beef Hanger Steak


  • 13. 

    • A. 

      Beef Brisket

    • B. 

      Beef Hind Shank

    • C. 

      Loin, Rib, Chuck


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