Meat Unit Review

Pork

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Beef

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Bacon

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Ham

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Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

What meat do you see?

• Steak
• Ground Beef
• Roast Beef
• Beef Ribs

What kind of meat is this?

• Steak
• Ground Beef
• Roast Beef
• Beef Ribs

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

The best cooking method for section 5 is

• Dry heat
• Moist heat