Meat Basics

What percentage of meat composition is typically water?

• 65%
• 70%
• 75%
• 80%

Which USDA grade represents the highest quality of meat with excellent marbling?

• Select
• Choice
• Standard
• Prime

At what temperature should fresh meat be stored?

• 45°F or below
• 41°F or below
• 38°F or below
• 35°F or below

What is the process of wrapping lean meat with fat called?

• Larding
• Curing
• Aging
• Barding

Which component of meat remains tough even after cooking?

• Elastin
• Collagen
• Muscle fiber
• Marbling

What does a yield grade of 1 indicate?

• Highest fat content
• Most usable meat
• Best marbling
• Oldest age

The Meat Inspection Act was established in which year?

• 1904
• 1905
• 1906
• 1907

Which is NOT a proper meat thawing method?

• Under refrigeration
• In cold water
• Room temperature
• In microwave

What indicates younger animals when examining bones in meat?

• White color
• Yellow color
• Red color
• Brown color

What is the term for fat within muscle tissue?

• Fat cap
• Marbling
• Rendering
• Scoring