ANS 1 - 3.02 Cuts of Meat

When the carcasses are hanging on the rails, the wholesale cuts at the top for beef and pork respectively are:

• chuck and blade shoulder.

• rib and side.

• round and leg.

• sirloin and loin.

Retail cuts of rib eye and T-bone steaks come from the wholesale cuts of:

• brisket and chuck.

• rib and short loin.

• round and flank.

• sirloin and chuck.

When a pork carcass is hanging on the rail, the wholesale cut that includes the belly area, called the side, yields the retail cuts of:

• blade roast and sliced ham.

• ribeye roast and ribeye steak.

• smoked ham and loin chop.

• spareribs and sliced bacon.

Pork chops come from the wholesale cut of a hog’s back called the:

• clear plate.

• fatback.

• loin.

• shoulder.

The rear leg of a hog is the:

• foot

• ham

• loin

• picnic shoulder.

The wholesale cut of beef that compares in location to the leg or ham on a hog is the:

• flank

• ham

• round

• shank

The four cuts that represent about 75 percent of the total retail value of the hog carcass are:

• bacon, fatback, feet, and jowl.

• Boston shoulder, picnic shoulder, ham, and loin.

• picnic shoulder, fatback, spareribs, and ham.

• spareribs, loin, ham, and bacon.

High-value wholesale cuts of beef come from the:

• brisket, chuck, flank, and shank.

• loin, rib, round, and rump.

• loin, ham, belly, and shoulder.

• plate, chuck, flank, and head.