Beef & Veal

Question 0

Yield

Answer 0

How much usable product comes off carcas

Question 1

Quality

Answer 1

Eating experience

Question 2

Kosher

Answer 2

Ritually acceptable; cannot be blood

Question 3

Halal

Answer 3

Permissible pork through Islamic law

Question 4

5 varieties of a bovine

Answer 4

Cow, heifer, bull, calf, steer

Question 5

Bull

Answer 5

Male bovine that has reached breeding age

Question 6

Calf

Answer 6

Sexually immature bovine

Question 7

Heifer

Answer 7

Female bovine not yet had calf

Question 8

Cow

Answer 8

Female bovine had calf

Question 9

Steer

Answer 9

Male bovine that has been castrated

Question 10

Scimitar

Answer 10

Cut hanging carcass

Question 11

Chef knife

Answer 11

Trim, portion, mince, large cuts

Question 12

Slicer

Answer 12

Portion, trim, large cuts

Question 13

Steel and stones

Answer 13

600-coarse; 1000-fine grit

Question 14

Cleaver

Answer 14

Cut through bone

Question 15

Handsaw

Answer 15

Cut thorough bone

Question 16

Bandsaw

Answer 16

Fabrication of cuts

Question 17

Handhook

Answer 17

Use to hold meat

Question 18

Subcutaneous

Answer 18

Fats under skin; kidney, lumbar

Question 19

Perimiseium

Answer 19

Collagen protein that holds together muscle cell bundles

Question 20

How long does a bull live

Answer 20

5 years

Question 21

How long does a female bovine live

Answer 21

12 years

Question 22

How many bovine are doctored in 1 year

Answer 22

4 out of 100

Question 23

Round- cow

Answer 23

Top/inner, bottom/outer, eye, shank, heel, knuckle

Question 24

Sirloin- cow

Answer 24

Top, bottom, tenderloin

Question 25

Short loin- cow

Answer 25

Strip loin, flank, roast

Question 26

Rib- cow

Answer 26

Rib eye, short ribs, rib roast, blade meat

Question 27

Chuck- cow

Answer 27

Chuck roll, short ribs, grind, chuck tender, shoulder clod, cube steak, stew meat

Question 28

Flank- cow

Answer 28

Ground, steak, London broil, hanging tenderloin

Question 29

Short plate- cow

Answer 29

Short ribs, hanger steak, skirt steak

Question 30

Brisket & shank- cow

Answer 30

Grind, split, stew, whole, stick/broth

Question 31

Leg- calf

Answer 31

Sirloin, cutlets, scallops, top round, eye round, bottom round, knuckle, butt tenderloin

Question 32

Loin- calf

Answer 32

Medallions, chops, tenderloin, sirloin

Question 33

Rib- calf

Answer 33

Whole, split, rib eye, short tenderloin, rack, chops

Question 34

Shoulder- calf

Answer 34

Ground, cubed for stew, eye roll, neck roast, scotch tender

Question 35

Fore shank & breast- calf

Answer 35

Cubed for stew, ground

Question 36

Offal for veal

Answer 36

Liver, sweetbread, kidney, cheek, brain, feet

Question 37

Offal for beef

Answer 37

Heart, liver, testicles, tongue, brain, kidney, eyes