The primary reason some beef is more expensive than others is because

• it is aged longer.

• it is from an older, more mature steer.

• it contains more marbling.

• a) and c).

Aging is necessary to

• tenderize the meat and produce more flavor.

• reduce bacteria and create flavor.

• develop the right color.

Marbling refers to the fat that is on the perimeter of the steak.

• True

• False

The leaner the steak, the juicier and moister it will be.

• True

• False

The cut of beef below is high in quality

• True

• False

Quality beef should be ______ in color.

• deep red

• pink

• brown-yellow

• bright red

The two important factors in choosing a premium steak are:

• fat and thickness.

• marbling and color.

• fat and color.

The grade of beef is mainly determined by:

• the age of the steer.

• the breed of the steer.

• marbling.

Which of the following is a New York steak?

• 
• 
• 
• 

A prime rib roast contains ribeye steaks.

• True

• False