Meat Cuts and Grades Quiz

What are the primary differences between beef, pork, and lamb?

• Marbling, tenderness, and juiciness

• Tenderness, juiciness, and flavor

• Texture, flavor, and marbling

• Color, size, and fat content

What is the difference between a wholesale and retail cut of meat?

• Wholesale cuts are sold in bulk to retailers, while retail cuts are sold to individual consumers

• Wholesale cuts are larger in size, while retail cuts are smaller

• Wholesale cuts have more marbling, while retail cuts have less

• Wholesale cuts are cheaper, while retail cuts are more expensive

Name a retail cut from a beef round.

• Short Ribs

• Flank Steak

• T Bone Steak

• Loin Chop

Name a retail cut from the pork side.

• Loin Chop

• Boston Blade

• Ham

• Bacon

What is the difference between fresh pork and smoked pork? Give examples of each.

• Fresh pork is raw, while smoked pork is cooked

• Fresh pork is uncooked, while smoked pork is cooked

• Fresh pork is cured, while smoked pork is not

• Fresh pork is marinated, while smoked pork is not

What 2 factors determine a beef quality grade?

• Marbling and tenderness

• Maturity and marbling

• Size and texture

• Color and fat content

How can age be determined by looking at a beef carcass?

• By examining the size of the bones

• By observing the color of the fat

• By looking at the cartilage and ossification of the bones

• By checking the texture of the meat

What is another word for yield grade?

• Maturity grade

• Marbling grade

• Cutability grade

• Tenderness grade

List 2 signs of meat spoilage

• Slime and marbling

• Discoloration and slime

• Mold growth and tenderness

• Odor and mold growth

What 2 factors are considered when judging a class of meat?

• Tenderness and juiciness

• Lean meat and marbling

• Color and texture

• Size and fat content