G10 Kinds And Market Forms Of Meat Quiz 3 Flashcards
1
Q
does not yield a lot of meat, and this cut does provide quite tough
A
Neck
2
Q
This cut is used for stews, ground up to make burgers and meatballs
A
shoulder
3
Q
is taken from between the shoulder and the loin
A
Rib
4
Q
meat from these cuts has a bolder flavor than that of other cuts, but it is quite tender and moist
A
Leg
5
Q
cut from the side of the sheep’s body between the ribs and hip
A
Flank
6
Q
This part could be grilled as a whole.
A
Loin
7
Q
This cut tender cut of lamb and mutton is frequently broken down into retail cuts such as chops and steaks.
A
Sirloin
8
Q
succulent retail cut is known as osso bucco
A
Shin
9
Q
Refers to a primal cut obtained from the rump area of deer.
A
Haunch
10
Q
Round
A