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Echo And Rig > Meats > Flashcards

Meats Flashcards

1
Q

Japanese name for Chuck tail flap, short rib of the chuck, savory and buttery

A

Zabuton
Creekstone farm
(Grill)
Butcher cut

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2
Q

Specialty cut
Japanese name for Chuck tail flap, short rib of the chuck
lean great flavor and texture

A

Zabuton
F1
(Grill)

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3
Q

Butcher cut
rib section of the front quarter
extra tender
well marbled

A

Ribeye Cap
Creekstone farm
(Grill)

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4
Q

Butcher cut tender slightly marbled eye of the ribeye fat cap removed looks like fillet

A

Spencer Steak
Creek stone farm
(grill)

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5
Q

Butcher cut
extension of a T-bone and a porterhouse
aka flap meat
highly marbled

A

Bavette
Pure black
(Grill)

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6
Q

Big bone in akaushi F1 Wagyu, long bone in ribeye extra marbling

A

Tomahawk Ribeye
AKAushi cattle from
Beeman Ranch Texas
(Grill)

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7
Q

Big bone in thick cut New York Steak

A

Bone in New York
Creekstone (Grill)

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8
Q

Big bone in New York on one side filet mignon on the other

A

Porterhouse
Creekstone
(Grill)

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9
Q

Steakhouse cut after the tenderloin strip is removed from the short loin. The remaining meat is cut into shell steaks a.k.a. strip, or New York.

A

New York strip
Creekstone prime
(Grill)

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10
Q

Specialty cut
New York strip

A

New York strip
Cape Grim
Grass fed

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11
Q

Steakhouse cut
boneless cut from the rib
section
flavorful cut
lots of marbling

A

Ribeye
Creekstone farm
(Grill)

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12
Q

Specialty steak
boneless cut from the rib
section extra lean

A

Ribeye
(cape Grim)

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13
Q

Steakhouse cut most tender piece of beef

A

Filet mignon
Grass feed cape grim

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14
Q

Specialty steak
lean meat

A

filet mignon
F1

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15
Q

Specialty steak from the diaphragm or short plate, cut is long, narrow and flat

A

Skirt Steak
Akaushi Beef
(Grill)
F1 Wagyu

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16
Q

Butcher cut from the diaphragm or short plate cut is long, narrow, and flat soft buttery flavor

A

Skirt Steak
(pure black
Barley finish)

17
Q

Butcher cut
marinated
hangs between the last rib and loin,
grainy texture,
a.k.a. butcher steak

A

USDA prime Hanger steak (Grill)

18
Q

Specialty state hangs between the last rib and loin, grainy texture, a.k.a. butcher steak lean great flavor

A

F1 hanger steak

19
Q

Butcher cut, lean, cut from the sirloin tip located at the top of the short loin just below the tenderloin, lean tender, cut, bold flavor, a.k.a. top sirloin, sirloin cap

A

Coulette
Creekstone farm
(Grill)

20
Q

Specialty steak, lean cut sirloin tip

A

Coulette (pure black)
Barley finished

Echo And Rig (7 decks)

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