Primal Cuts of Beef Quiz

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

Put the following steaks in order based on the size portion of tenderloin they contain (1 = largest portion, 3 = smallest portion).

(a)  

A porterhouse steak is fabricated from the tenderloin.

• True

• False

Prime rib of beef refers to the quality USDA grade.

• True

• False

Foreshanks and hindshanks are flavorful cuts of beef that are best ground and used for hamburgers.

• 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

In reviewing the primal cuts of beef, this chapter discussed the rib. It is common practice when preparing to roast a prime rib to remove the fat cap, season the meat beneath, then return the fat cap to cover the meat. First, in review of Chapter 12, Principles of Meat Cookery, what does the chef have to do to the fat cap in order to keep it in contact with the meat during the roasting process? Second, what is the name of the technique in which you wrap the outside of a piece of meat with fat in order to add moisture and flavor during the cooking process?

Based on what you’ve learned in this chapter and your knowledge of menus and recipe costing from Chapter 3, would it make good financial sense to braise a strip loin? Explain your answer.