Beef Cattle Parts
Flashcard
•
Science
•
9th - 12th Grade
•
Practice Problem
•
Hard
Wayground Content
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15 questions
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1.
FLASHCARD QUESTION
Front
What is the Top Sirloin?
Back
The Top Sirloin is a cut of beef located at the back of the cow, known for its tenderness and flavor, often used for grilling.
2.
FLASHCARD QUESTION
Front
What is the Sirloin?
Back
The Sirloin is a cut of beef from the back of the cow, situated between the short loin and the round, known for its balance of flavor and tenderness.
3.
FLASHCARD QUESTION
Front
What is the Flank?
Back
The Flank is a cut of beef from the abdominal area of the cow, known for its rich flavor and is often used in dishes like fajitas.
4.
FLASHCARD QUESTION
Front
What is the Plate?
Back
The Plate is a cut of beef from the lower chest area of the cow, often used for making short ribs and skirt steak.
5.
FLASHCARD QUESTION
Front
What is the Shank?
Back
The Shank is a cut of beef from the leg of the cow, known for its toughness and is often used for soups and stews.
6.
FLASHCARD QUESTION
Front
What is the Bottom Sirloin?
Back
The Bottom Sirloin is a cut of beef located below the top sirloin, known for its flavor and is often used for roasts.
7.
FLASHCARD QUESTION
Front
What is the Brisket?
Back
The Brisket is a cut of beef from the chest area of the cow, known for its rich flavor and is commonly used for barbecue.
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