
Meat Cuts, Yield & Quality Grades
Authored by William Taylor
Life Skills
9th - 12th Grade
Used 15+ times

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25 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
This is the wholesale (primary) cuts that have been separated from the animal.
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Fat within the muscle tissue. Indicates higher quality meat.
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is left of the whole animal after it has been slaughtered.
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Denotes the amount of usable meat. Grades 1-5 indicate the amount of muscle present in the meat compared to fat.
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Denotes meat tenderness, juiciness, and flavor.
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What are the two methods for grading meat?
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
A meat with a yield grade of 1 is lowest in ______ compared to yields 2-5.
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