Primal Cuts of Beef Quiz

The outside round and the eye of the round together are called the:

• top round.

• bottom round.

• steamship round.

• primal round.

If the primal chuck accounts for approximately 28 percent of carcass weight, how much would the chuck weigh on a 728-pound carcass?

• 524.16 pounds

• 333.2 pounds

• 203.84 pounds

• 178.4 pounds

The hanging tenderloin is part of the flank.

• True

• False

Prime rib of beef refers to the quality USDA grade.

• True

• False

The short loin can be cut across to produce porterhouse, T-bone, and club steaks.

• True

• False

To produce a Maillard reaction and achieve good browning on the outside of a steak, a chef needs to use a dry-heat cooking technique with temperatures greater than 300°F.

• True

• False

The full flavor of beef is best accompanied by sauces with robust flavors such as pungent pestos or the assertive flavors of chili powder.

• True

• False

When making meatballs, the combination of ground meats used, the ratio of fat to lean meat, and the type of bread crumbs all help determine how flavorful the final product is as well as the tenderness of texture.

• True

• False

To brown the outside of meat before roasting is to _______ it.

• saute
• sear
• pan fry
• deep fry

The connective tissue that breaks down during long, slow, moist-heat cooking is called

• elastin

• fibrous

• adipose

• collagen