Chapter 13 (Beef)

Question 1

What are the primal cuts of beef?

Answer 1

Chuck, brisket and shank, rib, short plate, short loin, sirloin, flank, and round.

Question 2

Chuck

Answer 2

A primal cut of beef that comes from the shoulder of a cow. It is tough because of the constant use of the shoulder muscle.

Question 3

Brisket and Shank

Answer 3

Located beneath the primal chuck on the front half of the carcass. The brisket is the breast and the foreshank is the arm, which contains the shank bone.

Question 4

Rib

Answer 4

Accounts for 10% of the carcass weight. Consists of ribs 6-12 as well as a portion of the backbone. The center portion (the eye) of the meat is very tender because the muscle is not well exercised.

Question 5

Prime Rib

Answer 5

Not named after the USDA grade. It is called prime because it takes up the majority of the primal cut.

Question 6

Short Plate

Answer 6

Located directly below the primal rib on a side of beef. 9% of carcass weight. Contains rib bones and cartilage and produces the short ribs and skirt steak.

Question 7

Short loin

Answer 7

The front (anterior) portion of the beef loin. 8% of carcass weight. Produces the tenderloin, T-bone steaks, club steaks, and porterhouse steaks.

Question 8

Sirloin

Answer 8

Located in the hindquarter, between the short loin and the round. It accounts for 7% of the carcass weight and contains part of the backbone as well a portion of the hip bone.

Question 9

Flank

Answer 9

Located directly beneath the loin, posterior to (behind) the short plate. 6% of carcass weight. Contains no bones. Tasty but not very tender with a good deal of fat and connective tissue.

Question 10

Hanger steak

Answer 10

comes from the flank. Also known as a bistro steak or butcher’s steak. Gaining popularity. 8-10oz.

Question 11

Round

Answer 11

The primal round is very large. 24% of carcass weight. Comes from the hind legs and contains the round, aitch, shank, and tail bones.

Question 12

Organ meats

Answer 12

A group of meats known as offal that includes the heart, kidney, liver, tongue, tripe (stomach lining) and oxtail.

Question 13

Nutrition

Answer 13

Major source of protein, zinc, and B vitamins. High marbled meat has lots of saturated fats, but lean cuts have less fat than chicken thighs.

Question 14

dry aged meat

Answer 14

decomposed meat. Scabs form where the animal was cut. The scabs mold and are cut off before cooked and served. Dry aged meat costs more because it airs out to age, so it loses size and weight because of moisture that evaporates.

Question 15

wet-aged meat

Answer 15

meat that still has the blood in it.