General Meat Review

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| By Andreagordon
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Andreagordon
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Quizzes Created: 3 | Total Attempts: 11,732
Questions: 25 | Attempts: 310

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Meat Quizzes & Trivia

Review info of Meat CDE


Questions and Answers
  • 1. 

    Pork Chops come from the Loin of the Pig

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Pork chops are indeed cut from the loin of the pig. The loin is located along the back of the pig and is known for its tender and flavorful meat. Pork chops are typically cut from the center of the loin, which is the most tender part. They can be boneless or bone-in and are a popular cut of meat for grilling, pan-frying, or baking.

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  • 2. 

    Aging a carcass improves texture

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Aging a carcass refers to the process of allowing the meat to rest for a certain period of time after slaughter. During this time, enzymes in the meat break down proteins, resulting in tenderizing and improving the texture of the meat. Therefore, it is true that aging a carcass improves texture.

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  • 3. 

    Which of the following is not one of the top three quality grades of beef

    • A.

      Choice

    • B.

      Select

    • C.

      Standard

    • D.

      Prime

    Correct Answer
    C. Standard
    Explanation
    The answer is "Standard" because it is not one of the top three quality grades of beef. The top three quality grades of beef are Select, Choice, and Prime. Standard is a lower quality grade that falls below these top grades.

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  • 4. 

    An animal older than ? months cannot receive the highest two grades

    • A.

      24

    • B.

      30

    • C.

      42

    • D.

      18

    Correct Answer
    C. 42
    Explanation
    Animals older than 42 months cannot receive the highest two grades. This implies that animals aged 24, 30, and 18 months are eligible for the highest two grades. The given answer of 42 is the age at which an animal becomes ineligible for the highest two grades.

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  • 5. 

    A filet mignon comes from which wholesale cut

    • A.

      Chuck

    • B.

      Round

    • C.

      Sirloin

    • D.

      Shortloin

    Correct Answer
    D. Shortloin
    Explanation
    The correct answer is Shortloin. A filet mignon is a tender and flavorful cut of beef that is taken from the shortloin area of the cow. The shortloin is located towards the back of the animal and is known for its tenderness due to the lack of weight-bearing muscles. Filet mignon is highly prized for its tenderness and is often considered one of the most luxurious cuts of beef.

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  • 6. 

    Which of the following is a retail cut of the shortloin

    • A.

      Eye of the Round

    • B.

      7 Steak

    • C.

      Rib Eye Steak

    • D.

      T-Bone

    Correct Answer
    C. Rib Eye Steak
    Explanation
    The correct answer is Rib Eye Steak. Rib Eye Steak is a popular retail cut of the shortloin. It is known for its tenderness and marbling, which gives it a rich flavor. This cut is taken from the rib section of the beef, specifically the rib primal. It is often preferred by steak lovers due to its juicy and flavorful characteristics.

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  • 7. 

    A beef carcass side contains how many ribs

    • A.

      10

    • B.

      12

    • C.

      13

    • D.

      15

    Correct Answer
    C. 13
    Explanation
    A beef carcass side typically contains 13 ribs.

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  • 8. 

    A beef carcass is ribbed at the

    • A.

      4th and 5th Rib

    • B.

      7th and 8th Rib

    • C.

      9th and 10th Rib

    • D.

      12th and 13th Rib

    Correct Answer
    D. 12th and 13th Rib
    Explanation
    The beef carcass is ribbed at the 12th and 13th rib. Ribbing refers to the process of counting and identifying the ribs on a carcass. The 12th and 13th rib are typically used as reference points for determining the quality and yield of the beef. These ribs are important because they provide a consistent and standardized location for measurements and evaluations.

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  • 9. 

    How many wholesale cuts can be fabricated from the beef hindquarter

    • A.

      3

    • B.

      4

    • C.

      5

    • D.

      6

    Correct Answer
    C. 5
    Explanation
    The beef hindquarter can be fabricated into five wholesale cuts.

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  • 10. 

    Porterhouse steaks are fabricated from which wholesale cut

    • A.

      Round

    • B.

      Flank

    • C.

      Sirloin

    • D.

      Shortloin

    Correct Answer
    D. Shortloin
    Explanation
    Porterhouse steaks are fabricated from the shortloin wholesale cut. The shortloin is located in the middle of the beef carcass and contains tender and flavorful cuts such as the T-bone and porterhouse steaks. These steaks are known for their combination of tenderloin and striploin muscles, which provide a great balance of tenderness and flavor. The round, flank, and sirloin cuts are not used to fabricate porterhouse steaks.

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  • 11. 

    The shortloin is fabricated to yeild

    • A.

      Porterhouse Steaks

    • B.

      T-bone Steaks

    • C.

      Club Steaks

    • D.

      All of the Above

    Correct Answer
    D. All of the Above
    Explanation
    The shortloin is a cut of beef that can be fabricated to yield Porterhouse Steaks, T-bone Steaks, and Club Steaks. The Porterhouse Steak is a larger cut that includes both the tenderloin and the strip loin, while the T-bone Steak is a smaller cut that also includes both of these muscles, but in smaller portions. The Club Steak is a boneless cut that is taken from the strip loin portion of the shortloin. Therefore, all of the given options are correct as they represent different cuts that can be obtained from the shortloin.

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  • 12. 

    The difference between the eye of round and the tenderloin is the coarse texture and large muscle bundels in the eye of round

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true because the eye of round and tenderloin are two different cuts of beef. The eye of round is known for its coarse texture and larger muscle bundles compared to the tenderloin. These differences in texture and muscle composition make the eye of round less tender than the tenderloin.

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  • 13. 

    The round steak can be cut into a top round steak and a bottom round steak

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Round steak can indeed be cut into a top round steak and a bottom round steak. Round steak is a cut of beef from the rear leg of a cow. It is a tough cut that benefits from being cooked slowly and at a low temperature. The top round steak is cut from the more tender and leaner portion of the round, while the bottom round steak is cut from the tougher and less lean portion. Both cuts can be used for various recipes and cooking methods.

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  • 14. 

    Steaks and roasts from the round are generally less tender thean steaks and roasts from the loan

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true because steaks and roasts from the round, which is a less tender cut of meat, are generally less tender than steaks and roasts from the loin, which is a more tender cut of meat. The round is a muscle group in the hindquarters of the animal, which gets more exercise and is therefore tougher. On the other hand, the loin is a muscle group in the middle of the back, which gets less exercise and is therefore more tender.

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  • 15. 

    The sub-primal cuts of the loin are the sirloin, shortloin, and flank

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The sub-primal cuts of the loin include the sirloin, shortloin, and flank. These cuts are derived from the loin area of the animal and are known for their tenderness and flavor. The sirloin is located closer to the rear of the animal and is often divided into top sirloin and bottom sirloin. The shortloin is located closer to the front and contains cuts like the T-bone and porterhouse steaks. The flank is a lean and tough cut located towards the abdominal area. Therefore, the statement "The sub-primal cuts of the loin are the sirloin, shortloin, and flank" is true.

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  • 16. 

    Sirloin steaks are identified by the shape fo the bone in the steak

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Sirloin steaks are identified by the shape of the bone in the steak. This statement is true because the bone in a sirloin steak is typically shaped like a T-bone or a Porterhouse steak, with a larger piece of tenderloin on one side and a smaller piece of top loin on the other side. This bone shape distinguishes sirloin steaks from other cuts of beef, such as ribeye or filet mignon, which have different bone structures or no bone at all. Therefore, by examining the bone shape, one can accurately identify a sirloin steak.

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  • 17. 

    All porterhouse steak contains the tenderlion muscle

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The porterhouse steak is a cut of beef that includes both the striploin and the tenderloin muscles. The tenderloin muscle is a small, tender muscle that runs along the spine and is known for its tenderness. Therefore, it can be concluded that all porterhouse steaks contain the tenderloin muscle.

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  • 18. 

    Where is the sirloin located

    • A.

      In front of the loin

    • B.

      Between the shortloin and round

    • C.

      In the round

    • D.

      Between the chuck and loin

    Correct Answer
    B. Between the shortloin and round
    Explanation
    The sirloin is located between the shortloin and round.

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  • 19. 

    The four lea cuts from a pork carcass side are the

    • A.

      Ham, loin, Boston shoulder, side

    • B.

      Ham, loin, Boston shoulder, picnic shoulder

    • C.

      Ham, loin, clear plate, picnic shoulder

    • D.

      Loin, belly, Boston Shoulder, picnic shoulder

    Correct Answer
    B. Ham, loin, Boston shoulder, picnic shoulder
    Explanation
    The correct answer is "ham, loin, Boston shoulder, picnic shoulder". This answer lists the four cuts from a pork carcass side correctly. The ham is a cut from the hind leg, the loin is a cut from the back, the Boston shoulder is a cut from the shoulder, and the picnic shoulder is a cut from the front shoulder.

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  • 20. 

    The U.S. grade of a pork carcass is determined by

    • A.

      Fat thickness opposite the 12th rib

    • B.

      Muscling score

    • C.

      Fat thickness opposite the last rib

    • D.

      Both b and c

    Correct Answer
    D. Both b and c
    Explanation
    The U.S. grade of a pork carcass is determined by the fat thickness opposite the 12th rib and the fat thickness opposite the last rib, as well as the muscling score. These factors are taken into consideration to assess the quality and yield of the pork carcass. The fat thickness opposite the 12th rib and the last rib are indicators of the amount of fat present in the carcass, while the muscling score evaluates the muscular development. Considering both fat thickness opposite the last rib and muscling score helps to provide a comprehensive assessment of the pork carcass grade.

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  • 21. 

    Spare ribs are removed from the

    • A.

      Loin

    • B.

      Clear plate

    • C.

      Backbone

    • D.

      Belly

    Correct Answer
    D. Belly
    Explanation
    Spare ribs are removed from the belly. The belly is the part of the pig where the spare ribs are located. It is a fatty and flavorful cut of meat that is commonly used for barbecue and grilling. The loin refers to a different part of the pig, which is where cuts like pork chops are taken from. The clear plate and backbone are also not correct as they do not correspond to the location of spare ribs.

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  • 22. 

    The qulaity grade of lamb is determined by

    • A.

      Kidney and pelvic fat

    • B.

      The sex of the animal

    • C.

      Flank streaking

    • D.

      Fat thickness

    Correct Answer
    C. Flank streaking
    Explanation
    Flank streaking is a determining factor in the quality grade of lamb. Flank streaking refers to the presence of white lines of fat in the muscle tissue of the lamb. These streaks of fat contribute to the tenderness and juiciness of the meat, making it more desirable and of higher quality. The more pronounced and evenly distributed the flank streaking, the higher the quality grade of the lamb.

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  • 23. 

    The arm and blade chops are fabricated from the

    • A.

      Square-cut shoulder

    • B.

      Fore shank

    • C.

      Rack

    • D.

      Leg

    Correct Answer
    A. Square-cut shoulder
    Explanation
    The arm and blade chops are fabricated from the square-cut shoulder because the square-cut shoulder is a tender and flavorful cut of meat. It is commonly used for making chops because it has a good amount of marbling, which adds to the tenderness and juiciness of the meat. Additionally, the square-cut shoulder has a good balance of lean meat and fat, making it ideal for grilling or pan-searing to achieve a delicious and succulent chop.

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  • 24. 

    Rib chops are fabricated from the

    • A.

      Shoulder

    • B.

      Loin

    • C.

      Rack

    • D.

      Breast

    Correct Answer
    C. Rack
    Explanation
    Rib chops are fabricated from the rack. The rack refers to the section of the animal that includes the rib bones. Rib chops are cut from this section, typically between the 6th and 12th rib, and are known for their tender and flavorful meat.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 15, 2012
    Quiz Created by
    Andreagordon

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