

Meats Judging Section 3 Flashcard
Flashcard
•
Other
•
12th Grade
•
Practice Problem
•
Hard
Wayground Content
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30 questions
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1.
FLASHCARD QUESTION
Front
Identify this cut: Beef Round Bottom Round Rump Roast Dry/Moist, Beef Round Top Round Roast Dry, Beef Round Bottom Round Roast Dry/Moist, Beef Round Eye Round Roast Dry/Moist
Back
Beef Round Bottom Round Roast Dry/Moist
2.
FLASHCARD QUESTION
Front
Identify this cut: Beef Round Bottom Round Rump Roast Dry/Moist, Beef Round Bottom Round Roast Dry/Moist, Beef Round Eye Round Roast Dry/Moist, Beef Round Top Round Roast Dry
Back
Beef Round Bottom Round Rump Roast Dry/Moist
3.
FLASHCARD QUESTION
Front
Identify this cut: Beef Round Top Round Steak Dry, Beef Round Bottom Round Steak Moist, Beef Round Eye Round Steak Dry/Moist, Beef Round Tip Steak Dry
Back
Beef Round Bottom Round Steak Moist
4.
FLASHCARD QUESTION
Front
Identify this cut: Beef Loin Tenderloin Roast Dry, Beef Chuck Mock Tender Roast Moist, Beef Round Eye Round Roast Dry/Moist, Beef Round Top Round Roast Dry
Back
Beef Round Eye Round Roast Dry/Moist
5.
FLASHCARD QUESTION
Front
Identify this cut: Beef Loin Tenderloin Steak Dry, Beef Chuck Mock Tender Steak Moist, Beef Loin Top Loin Steak Boneless Dry, Beef Round Eye Round Steak Dry/Moist
Back
Beef Round Eye Round Steak Dry/Moist
6.
FLASHCARD QUESTION
Front
Identify this cut
Back
Beef Round Round Steak Moist
7.
FLASHCARD QUESTION
Front
Identify this cut: Beef Round Round Steak Moist, Beef Round Round Steak Boneless Moist, Beef Round Bottom Round Steak Moist, Beef Round Top Round Steak Dry
Back
Beef Round Round Steak Boneless Moist
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