Meat Cutting Flashcards
1
Q
12oz Strip
A
61/2-7
2
Q
14oz Ribeye
A
71/2 - 81/2
3
Q
16oz Strip
A
6 1/2 - 7
4
Q
8oz Thick Cut Strip
A
4 - 4 1/2
5
Q
8oz Filet
A
3 - 3 3/4
6
Q
11oz Sirloin
A
6 - 6 1/2
7
Q
6oz Sirloin
A
4 - 4 1/2
8
Q
3oz Medallions
A
3 - 3 1/4
9
Q
8oz Sirloin
A
5 - 5 1/2
10
Q
12oz Ribeye
A
7 - 7 1/2
11
Q
16oz Ribeye
A
8 - 8 1/2
12
Q
2oz Medallions
A
2 1/4 -2 3/4
13
Q
16oz Sirloin
A
8 1/2 - 9 1/2
14
Q
6oz Filet
A
3 - 3 1/4
15
Q
Bone-In Ribeye
A
8 - 8 1/2
