Meat Cuts Review

Section 1 represents which wholesale cut?

• Chuck of shoulder
• Rib
• Foreshank
• Round

Section 2 represents which wholesale cut?

• Short loin
• Rib
• Flank
• Foreshank

Which of the following is a retail cut from section 3?

• t-bone
• Flat Iron Steak
• short ribs
• top round steak

Section 4 represents which cut of beef?

• Rib
• Rump
• Round
• Chuck

The best cooking method for section 5 is

• Dry heat
• Moist heat

Section 6 represents which wholesale cut of beef?

• Round
• Rib
• Rump
• Foreshank

Retail cuts from section 7 require what method of cooking?

• Dry Heat cooking methods
• Moist heat cooking methods

Section 8 represents which wholesale cut of meat?

• Chuck
• Rump
• Shortloin
• Flank

Section 9 represents which wholesale cut of beef?

• Rib
• Short Loin
• Sirloin
• Round

Which of the following is a retail cut of meat from section 10?

• T-bone
• Sirloin Steak
• Flat bone sirloin steak
• Flank steak