Meat Science

What Primal is PINK?

• Shank

• Plate

• Chuck

• Brisket

• Rib

What Primal is ORANGE?

• Ham/Leg

• Side "Belly"

• Spareribs

• Jowl

• Loin

Which of these are commonly used joints of meat

• Sirloin of Beef

• Silverbirch of Beef

• Leg of Lamb

• Shoulder of Pork

• Trotter of Lamb

What are the quality points of beef

• In date and no damage do packaging

• Brown and smelly

• Red/brown

• Fresh smell

• Good Ratio of Fat

What are the correct temperatures for storing meat/offal

• Refrigerator 1-5 degrees celcius

• Refrigerator 1-5 degrees fahrenheit

• Freezer 19 degrees celcius

• Freezer -18 to -20 degrees celcius

Which of the cooking methods below are "dry methods"

• Grilling

• Braising

• Barbecue

• Deep fry

• Roast

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

Meat from cattle about 3 months old is called...

• Beef

• Lamb

• Sirloin

• Veal

The part of the animal that moves a lot, is locomotive, would be...

• Less tender

• Tender