Primal Cuts of Beef Quiz

For the primal cut of beef "Chuck," describe the following: a. Percentage of carcass weight b. Bone structure c. Muscle structure d. Cooking processes applied

After a cow has been cut into Four pieces.

(a)  

Edible Entrails

(a)  

Identify the primal cuts of beef indicated in the following diagram and write their names in the spaces provided.

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

The subprimal and fabricated cuts from the short loin are the most tender and expensive cuts of beef.

• True

• False

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

• True

• False

Pastrami is made from the meat in the short plate.

• True

• False