Beef, Poultry, Pork, and Lamb

On the beef diagram, which numbered region corresponds to the Rib primal cut?

• Region 11 toward the shoulder

• Region 5 at the short loin area

• Region 3 along the upper midsection

• Region 1 near the foreleg

On the beef diagram, the area labeled 6 represents which primal?

• Round at the hindquarter

• Plate under the ribs

• Flank along the belly

• Shanks at the legs

In the beef silhouette, which numbers are both parts of the sirloin?

• 7 and 8

• 8 and 9

• 9 and 10

• 10 and 11

On the beef diagram, number 12 indicates what section?

• Plate under the rib

• Chuck at the shoulder

• Brisket on the chest

• Shanks near the legs

Which numbered region on the beef diagram corresponds to Short Loin?

• Region 11 above the flank

• Region 7 behind the rib

• Region 5 just before sirloin

• Region 2 under the neck

On the beef figure, which number marks the Round?

• 1 at the nose side

• 2 at the brisket area

• 11 at the hindquarter

• 12 at the lower legs

Looking at the poultry diagram, what cut does number 1 indicate?

• Wing by the forelimb

• Breast over the keel

• Drumstick on lower leg

• Thigh on upper leg

On the poultry diagram, which two numbers together form the entire leg quarter?

• 3 and 4

• 2 and 3

• 1 and 4

• 1 and 2

In the poultry figure, number 2 corresponds to which section?

• Drumstick near the shank

• Breast along the keel

• Wing attached to breast

• Thigh near the hip

On the pork silhouette, number 1 denotes which primal cut?

• Shoulder or Boston butt

• Loin along the back

• Fresh leg or ham

• Spare ribs and bacon