Meats and Poultry

Question 1

Meat - What is a Primal Cut?

Answer 1

The Rib or Loin

Question 2

Meat - What is a sub-primal cut?

Answer 2

Individual muscles taken out of the primal cut. A breakdown of chuck into smaller portions.

Question 3

Flatiron steak cut

Answer 3

1. From the muscle shoulder
2. 2nd most tender muscle
3. Less desirous primal cut

Question 4

Hanger Steak (Butcher steak)

Answer 4

From the muscle that hangs from the diaphragm of a steer

Question 5

What countries grade their beef?

Answer 5

1. USA
2. South Korea
3. Japan

Question 6

Charolais

Answer 6

Charolais cattle - white cattle from burgundy region of France. Also grown in the U.S.

Question 7

Prime Rib

Answer 7

1. Rack of beef with ribs on
2. First 8 ribs in the rib cage
3. Upper part of cow
4. 1 rib will serve 3 people

Question 8

USDA grading of beef

Answer 8

1. Prime - best possible quality and highest marbling on 3% of production
2. Choice
3. Select

Marbling is intramuscular fat

Question 9

Sweetbreads

Answer 9

The thymus glands of veal. They disappear as the calf gets older.

Question 10

Pork Primals

Answer 10

1. Loin
2. Leg
3. Shoulder
4. Belly

Question 11

Pig Butchery

Answer 11

The Belly Quarter

1. Spareribs
2. Belly

The Loin Quarter

1. Ribs
2. Loin

Short Ribs
1. Below Rib Cage along belly

Boston - Top 
Picnic - Bottom
Trotter - Foot
Hock - Lower Leg
Shank - Upper Leg