WorksheetsBeef Cuts
Total questions: 37
Worksheet time: 12mins
Name
Class
Date
1.
a)
Loin
b)
Bottom Round Rump Roast, Bnls
c)
Baby Back Ribs
d)
T-Bone
2.
a)
Rump Roast
b)
Blade Steak
c)
Top Sirloin
d)
Eye Round Roast
3.
a)
Eye Round Steak
b)
T-Bone Steak
c)
Top Sirloin
d)
Rib Roast
4.
a)
Eye Round Steak
b)
T-Bone Steak
c)
Top Sirloin
d)
Rib Roast
5.
a)
Round Steak
b)
Flank Steak
c)
Arm Roast
d)
Short Ribs
6.
a)
Round Steak, Bnls
b)
Porterhouse Steak
c)
Blade Roast
d)
Mock Tenderloin
7.
a)
Rib Roast
b)
Eye Round Roast
c)
Tip Roast-Cap On
d)
Tip Roast-Cap Off
8.
a)
Tip Roast-Cap On
b)
Tip Roast-Cap Off
c)
Tenderloin Roast
d)
Rib Roast
9.
a)
Mock Tender Steak
b)
Flat Iron, Bnls
c)
Rump Portion
d)
Top Round Steak
10.
a)
Arm Roast
b)
Porterhouse Steak
c)
T-Bone Steak
d)
Beef for Stew
11.
a)
T-Bone Steak
b)
Porterhouse Steak
c)
Short Ribs
d)
Flank Steak
12.
a)
Tenderloin Roast
b)
Top Blade Steak
c)
Center Slice
d)
Rump Portion
13.
a)
Tenderloin Roast
b)
Tip Roast
c)
Tenderloin Steak
d)
Top Loin Steak
14.
a)
Flank Steak
b)
Top Loin Steak
c)
T-Bone Steak
d)
Liver
15.
a)
Top Loin Steak, Bnls
b)
Flat Half, Bnls
c)
Arm Roast
d)
Heart
16.
a)
Top Sirloin Steak, Bnls
b)
Short Ribs
c)
Flank Steak
d)
Center Slice
17.
a)
Flank Steak
b)
Tenderloin
c)
Top Blade Steak
d)
Eye Rib Roast, Bnls
18.
a)
Eye Round Steak
b)
Brisket, Whole
c)
Ham
d)
Rib Roast
19.
a)
Rib Roast, Bnls
b)
Ham
c)
Tip Roast-Cap Off
d)
Top Blade Steak
20.
a)
Porterhouse Steak
b)
Ribeye Steak, Bnls
c)
Top Round Steak
d)
Bottom Round Steak
21.
a)
Ribeye Steak, Lip-On
b)
Ribeye Steak, Bnls
c)
Flat Half
d)
Eye Round Roast
22.
a)
Top Loin Steak, Bnls
b)
Tongue
c)
Arm Roast
d)
Ground Beef
23.
a)
Round Steak, Bnls
b)
Rib Roast
c)
Blade Roast
d)
Heart
24.
a)
Mock Tender Steak
b)
Short Ribs
c)
Cubed Steak
d)
Tenderloin
25.
a)
Top Blade Steak, Flat Iron
b)
Short Ribs
c)
Tenderloin
d)
Flat Iron
26.
a)
Top Blade Steak, Bnls
b)
Short Ribs
c)
Eye Round Roast
d)
Tenderloin
27.
a)
Short Ribs
b)
Long Ribs
c)
Tongue
d)
Flank Steak
28.
a)
Brisket Whole
b)
Brisket Flat Half
c)
Rib Roast
d)
Top Round Roast
29.
a)
Tip Roast-Cap Off
b)
Round Steak
c)
Brisket, Bnls
d)
Tongue
30.
a)
Center Slice
b)
Top Sirloin Steak, Bnls
c)
Round Steak
d)
Brisket Flat Half
31.
a)
Liver
b)
Heart
c)
Kidney
d)
Ground Beef
32.
a)
Kidney
b)
Brain
c)
Tongue
d)
Porterhouse Steak
33.
a)
Liver
b)
Beef for Stew
c)
Tenderloin Roast
d)
Rump Portion
34.
a)
Tongue
b)
Tenderloin
c)
T-Bone Steak
d)
Arm Roast
35.
a)
Beef for Stew
b)
Kabob Meat
c)
Bottom Round Roast
d)
Rib Roast
36.
a)
Cubed Steak
b)
Turf
c)
Tenderloin Steak
d)
Ground Beef
37.
a)
Ground Beef
b)
Beef Spaghetti
c)
Flant Steak
d)
Rib Roast
100 %
