Shula Cut Quiz

Question 1

1. The origin of our beef is from the ___________ family, whose farm is located in Albany Georgia.

Answer 1

1. Graham family

Question 2

2. The breed of cattle we use are

Answer 2

2. Premium Black Angus

Question 3

The Shula Cut Marbling Standard has 2 parts, both starting with the letter “Q”. They are

Answer 3

. Quantity and Quality

Question 4

4. The first “Q” concerns the amount of marbling. How much?
   a. very little
   b. modest to abundant

Answer 4

. b) modest to abundant

Question 5

5. The Shula Cut does not accept Coarse marbling, only ___________ marbling.

Answer 5

Fine marbling

Question 6

With the Maturity Standard we only accept a Maturity Score of “A”, with an approximate age of
______________________ months.

Answer 6

9-30 months

Question 7

With the Uniformity Standard there are 3 specifications

- Ribeye area \_\_\_\_\_\_ to \_\_\_\_\_\_\_\_ square inches
- Carcass weight less than \_\_\_\_\_\_\_\_\_\_\_ pounds
- External fat limits less than \_\_\_\_\_\_inch

Answer 7

7. 10-16 square inches, less than 1000 lbs, less than 1 inch

Question 8

8. With the Flavor standard, what is a “Dark Cutter,” and is it desirable?

Answer 8

8. Meat that doesn’t turn red when exposed to air, caused by animal stress. Not good flavor or texture, not desirable.

Question 9

With the Fresh Appearance Specification, are ruptured capillaries, blood spots, and dark cutters appealing? Yes or No

Answer 9

9. No, they are not appealing, not a good Appearance.

Question 10

10. The Consistency Standard ensures that if 4 people at a table order the same steak they are all the same size. To ensure this we want cattle with Superior Muscling, without any Dairy Cattle influence. True or False?

Answer 10

True

Question 11

11. With the Tenderness Standard, we don’t want tough beef and therefore eliminate this type of cattle.
    a. Holstein
    b. Hereford
    c. Brahman
    and to ensure this we do not accept a neck hump more than __________ inches.

Answer 11

11. Brahman, 2 inches

Question 12

12. With our Custom Butchery, we only use cuts from the “least worked” parts of the cow. These 2 Primal areas are the ______________ and _______________.

Answer 12

12. Rib and Short Loin

Question 13

13. True or False…. We choose wet aging over dry aging , as we think dry aging can have more flavor differences and inconsistancies.

Answer 13

True