Beef Test Questions and Answers All Correct

Beef Test Questions and Answers All Correct The animal constantly uses the muscle in this primal cut, therefore it is tough, contains high levels of connective tissue, and is very flavorful. - Answer-Chuck The outside round and the eye of the round together are called the: - Answer-Bottom Round "Butterflying" is a preparation technique which: - Answer-Makes the cut of meat thinner The three fabricated cuts from the tenderloin are: - Answer-Tournedos, chateaubriand, and filet mignon A carcass of beef weighs: - Answer-From 500 to more than 800 pounds TRUE OR FALSE The subprimals and fabricated cuts from the sirloin are not as tender as those from the strip loin. - Answer-TRUE TRUE OR FALSE The short loin can be cut across to produce porterhouse, T-Bone and club steaks. - Answer-TRUE TRUE OR FALSE Pastrami is made from the meat in the short plate. - Answer-FALSE TRUE OR FALSE Prime rib of beef refers to the quality USDA grade. - Answer-FALSE TRUE OR FALSE The subprimal and fabricated cuts from the short loin are the most tender and expensive cuts of beef. - Answer-TRUE TRUE OR FALSE The hanging tenderloin is part of the flank. - Answer-TRUE TRUE OR FALSE The meat from the chuck is less flavorful than meat from the tenderloin. - Answer-FALSE TRUE OR FALSE A porterhouse steak is a fabricated cut from the tenderloin. - Answer-FALSE