Meat Processing Quiz

What does the term "Quality grade" refer to?

• The size of the meat

• The tenderness, juiciness, and flavor

• The color of the meat

• The weight of the meat

What is meant by "Yield grade"?

• The amount of usable meat

• The price of the meat

• The age of the animal

• The type of animal

What are "Primal cuts"?

• The smallest cuts of meat

• The initial cuts from a carcass

• The most expensive cuts

• The least tender cuts

What is "Offal"?

• Prime cuts of meat

• Edible internal organs

• Inedible parts of meat

• Processed meat products

Which grades are used for lower grades of beef?

• Standard, Commercial, Utility, Cutter, and Canner

• Prime, Choice, Select

• Good, Better, Best

• Organic, Natural, Free-range

What is the role of the Food Safety and Inspection Service?

• To ensure meat is safe for people to eat

• To promote vegetarian diets

• To regulate meat prices

• To import foreign meat products

What is the significance of the USDA stamp shown in Figure 16.1?

• Indicates the meat is approved for wholesomeness

• Shows the meat is imported

• Marks the meat as organic

• Labels the meat as low-fat

Which cut of meat is known to be the toughest?

• Rib

• Short Loin

• Chuck

• Flank

Which type of meat is typically butchered into four sections?

• Pork

• Veal

• Beef

• Lamb

What is offal?

• A type of seasoning.

• Organ meat from animals.

• A method of cooking.

• A type of vegetable.