Meat and Muscle

Question 0

What is one retail cut for each of the following, and what primal cut does it come from? B) Pork

Answer 0

Retail Cut: Bacon

Primal Cut: Belly

Question 1

What is one retail cut for each of the following, and what primal cut does it come from? A) Beef:

Answer 1

Retail Cut: Tender Loin

Primal Cut: Loin

Question 2

What is one retail cut for each of the following, and what primal cut does it come from? C) Chicken

Answer 2

Retail and Primal Cut: Wing

Question 3

When judging meat, what 4 main qualities should you be looking for?

Answer 3

1- Marbeling
2- Meat Size
3- Exterior Fat
4- Color
(CEMM)

Question 4

How do beef, pork, and lamb differ in appearance?

Answer 4

Color

Question 5

What are the two factors quality grade is based on?

Answer 5

Age and Marbeling

Question 6

What is marbling?

Answer 6

The fat inside of the meat

Question 7

Which contributes more to meat tenderness? Intramuscular fat or subcutaneous fat? Why?

Answer 7

Intramuscular fat because it creates soft spots in the meat, which contributes to the tenderness of the meat.

Question 8

Put the quality grades in order, best to worst.

Utility, Standard, Select, Prime, Choice, Commercial

Answer 8

Prime, Choice, Select, Standard, Commercial, Utility

PCSSCU

Question 9

Discuss how quality and yield grades affect retail price.

Answer 9

Higher quality, higher the price

Question 10

What are the major causes of spoiling?

Answer 10

Yeast, bacteria, mold, microorganisms

Question 11

What are some signs of spoilage?

Answer 11

Discoloration, mold, smell, slime

Question 12

Why is it important for livestock to be kept calm prior to harvest?

Answer 12

Prevents adrenaline from entering the meat and causing the meat to be tough, which can create Dark Cutters

Question 13

What happens when a captive bolt gun is used on a cow?

Answer 13

Destroys Brain

Question 14

Are livestock animals conscious when blood is drained?

Answer 14

No

Question 15

What role does myoglobin play in meat color?

Answer 15

Gives the meat its color

Question 16

Does beef need to be fully cooked? Why or why not?

Answer 16

No, the bacteria is only on the outside

Question 17

Does pork need to be fully cooked? Why or why not?

Answer 17

Your typical store bought pork does not have to be cooked all the way, but if the pig lived outside then it need to be cooked fully to eliminate the risk of Triganosis.

Question 18

Does poultry need to be fully cooked? Why or why not?

Answer 18

Yes, salmonella

Question 19

Does ground beed need to be fully cooked? Why or why not?

Answer 19

Yes, because the bacteria on the outside of the meat has also contaminated the inside of the meat because it has be mixed together.

Question 20

Pig: Loin, Picnic Shoulder, Ham, Boston butt, Belly

Answer 20

A) Boston Butt
B) Loin
C) Ham
D) Picnic Shoulder
E) Belly

Question 21

Chicken: Breast, Leg, Thigh, Wing

Answer 21

1) Breast
2) Wing
3) Leg
4) Thigh

Question 22

Cattle: Plate, Shank, Chuck, Loin, Rump, Round, Rib, Brisket, Chuck Shank

Answer 22

1) Loin 6) Plate
2) Round 7) Chuck
3) Rump 8) Shank
4) Shank 9) Brisket
5) Rib 10) Chuck