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

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2
Q

This cut is used for stews, ground up to make burgers and meatballs

A

shoulder

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3
Q

is taken from between the shoulder and the loin

A

Rib

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4
Q

meat from these cuts has a bolder flavor than that of other cuts, but it is quite tender and moist

A

Leg

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5
Q

cut from the side of the sheep’s body between the ribs and hip

A

Flank

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6
Q

This part could be grilled as a whole.

A

Loin

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7
Q

This cut tender cut of lamb and mutton is frequently broken down into retail cuts such as chops and steaks.

A

Sirloin

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8
Q

succulent retail cut is known as osso bucco

A

Shin

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9
Q

Refers to a primal cut obtained from the rump area of deer.

A

Haunch

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10
Q

Round

A
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