Basic Meat Cuts Quiz: Trivia Facts!

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| By Anthonyfgomez

Anthonyfgomez

Community Contributor

Quizzes Created: 3 | Total Attempts: 5,320

Questions: 10 | Attempts: 2,452 | Updated: Mar 22, 2023

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Questions and Answers

1.

Primary divisions of quarters, foresaddles, hindsaddles, and carcasses.
- A.
  
  Priamal cuts
- B.
  
  Minimal cuts
- C.
  
  Butchered cuts
- D.
  
  Cured cuts
Correct Answer
A. Priamal cuts
2.

Fabricated Cuts are:
- A.
  
  Slices of meat made ready to eat.
- B.
  
  Connective tissues broken down by aging.
- C.
  
  Primal cuts made into smaller cuts.
- D.
  
  Cuts of meat being aged.
Correct Answer
C. Primal cuts made into smaller cuts.

Explanation
The correct answer is "Primal cuts made into smaller cuts." This means that fabricated cuts are larger cuts of meat that have been further divided into smaller portions. This process is done to make the meat more manageable and easier to cook or serve. It involves breaking down the primal cuts into smaller, more specific cuts that are ready for consumption.

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3.

The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the neck and leg muscles are worked the most, which makes them tougher.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
The explanation for the correct answer is that the statement provided is accurate. The most tender cuts of beef, such as the rib and tenderloin, are located further away from the horn and the hoof. These muscles are not used as much, resulting in a more tender texture. On the other hand, the neck and leg muscles are worked the most, which leads to tougher meat. Therefore, the statement is true.

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4.

A "side" of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 10th and 11th ribs into sections called the forequarter and hindquarter.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
The statement is false because a "side" of beef is not split through the backbone. Instead, it is split into the forequarter and hindquarter between the 12th and 13th ribs.

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5.

Beef is divided into large sections called fabricated cuts. These beef primal cuts, or "primals," are then broken down further into individual steaks and other retail cuts.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Beef is not divided into large sections called fabricated cuts. Instead, beef is divided into primal cuts, which are further broken down into individual steaks and other retail cuts.

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6.

Beef Chuck: Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck is a tender cut of meat with a good deal of connective tissue. This makes it a good choice for making braised dishes like beef stew or pot roast. Because of its fat content, beef chuck is also excellent for making ground beef.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Beef chuck is not a tender cut of meat, but rather a tougher cut with a good amount of connective tissue. This makes it ideal for braising, as the slow cooking process helps break down the connective tissue and make the meat tender. It is not typically used for making ground beef, as it is usually too tough for this purpose.

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7.

Beef Rib: Made from the center section of the rib, the beef rib primal cut is used for the traditional standing rib roast (sometimes referred to as prime rib). It's also the source of the popular rib-eye steak.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
The beef rib primal cut is indeed used for the traditional standing rib roast and is also the source of the popular rib-eye steak. This means that the statement "Beef Rib: Made from the center section of the rib, the beef rib primal cut is used for the traditional standing rib roast (sometimes referred to as prime rib). It's also the source of the popular rib-eye steak" is true.

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Current Version
Mar 22, 2023

Quiz Edited by
ProProfs Editorial Team
Feb 16, 2014

Quiz Created by
Anthonyfgomez

Basic Meat Cuts Quiz: Trivia Facts!

Primary divisions of quarters, foresaddles, hindsaddles, and carcasses.

Fabricated Cuts are:

The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the neck and leg muscles are worked the most, which makes them tougher.

A "side" of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 10th and 11th ribs into sections called the forequarter and hindquarter.

Beef is divided into large sections called fabricated cuts. These beef primal cuts, or "primals," are then broken down further into individual steaks and other retail cuts.

Beef Rib: Made from the center section of the rib, the beef rib primal cut is used for the traditional standing rib roast (sometimes referred to as prime rib). It's also the source of the popular rib-eye steak.