Free Printable Meat Cut ID 2021

Free Printable Worksheets

Worksheets

Meat Cut ID 2021

Total questions: 55

Worksheet time: 42mins

Name

Class

Date

1.

PORK: Which cut is the spareribs?

a)

b)

c)

d)

e)

2.

PORK: Which cut is the whole tenderloin?

a)

b)

c)

d)

e)

3.

PORK: Which cut is the boneless top roast?

a)

b)

c)

d)

e)

4.

PORK: Which cut is the sirloin cutlets?

a)

b)

c)

d)

e)

5.

PORK: Which cut is the smoked loin rib chop?

a)

b)

c)

d)

e)

6.

BEEF: Which cut is the bottom round steak?

a)

b)

c)

d)

e)

7.

BEEF: Which cut is the (Flat Iron) top blade steak?

a)

b)

c)

d)

e)

8.

BEEF: Which cut is the Porterhouse steak?

a)

b)

c)

d)

e)

9.

BEEF: Which cut is the boneless ribeye steak?

a)

b)

c)

d)

e)

10.

BEEF: Which cut is the T-bone steak?

a)

b)

c)

d)

e)

11.

LAMB: Which cut is the French Rib Roast?

a)

b)

c)

d)

e)

12.

LAMB: Which cut is the blade chops?

a)

b)

c)

d)

e)

13.

LAMB: Which cut is the arm chops?

a)

b)

c)

d)

e)

14.

LAMB: Which cut is leg?

a)

b)

c)

d)

e)

15.

LAMB: Which cut is Rack of Lamb?

a)

b)

c)

d)

e)

16.

GROUND MEAT: Which is hamburger?

a)

b)

c)

17.

GROUND MEAT: Which is ground pork?

a)

b)

c)

18.

GROUND MEAT: Which is ground lamb?

a)

b)

c)

19.

What is this cut of meat called?

a)

Braised beef Knuckle

b)

Poached Lamb Hock

c)

Smoked pork hock

d)

Knee of Steer

20.

PORK: Which cut is Center Rib Roast?

a)

b)

c)

d)

21.

PORK: Which cut is Blade Boston Roast?

a)

b)

c)

d)

22.

PORK: Which cut is Center Loin Roast?

a)

b)

c)

d)

23.

PORK: Which cut is the blade roast?

a)

b)

c)

d)

24.

PORK: Which cut is the center slice smoked ham?

a)

b)

c)

d)

e)

25.

PORK: Which cut is the rib chop?

a)

b)

c)

d)

e)

26.

PORK: Which cut is the rump portion smoked ham?

a)

b)

c)

d)

e)

27.

PORK: Which cut is the loin chop?

a)

b)

c)

d)

e)

28.

PORK: Which cut is the boneless top loin chop?

a)

b)

c)

d)

e)

29.

BEEF: Which cut is the boneless top loin steak?

a)

b)

c)

d)

30.

BEEF: Which cut is the Eye Round Steak?

a)

b)

c)

d)

31.

BEEF: Which cut is the "lip on" Ribeye Steak?

a)

b)

c)

d)

32.

BEEF: Which cut is the Flank Steak?

a)

b)

c)

d)

33.

BEEF: Which cut is the Mock Tender Roast?

a)

b)

c)

d)

34.

BEEF: Which cut is the boneless shoulder Pot Roast?

a)

b)

c)

d)

35.

BEEF: Which cut is the bottom round Roast?

a)

b)

c)

d)

36.

BEEF: Which cut is the Rib Roast?

a)

b)

c)

d)

37.

VARIETY MEATS: Which kidney is the beef kidney?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

38.

VARIETY MEATS: Which kidney is the pork kidney?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

39.

VARIETY MEATS: Which kidney is the lamb kidney?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

40.

VARIETY MEATS: Which heart is the lamb heart?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

41.

VARIETY MEATS: Which heart is the pork heart?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

42.

VARIETY MEATS: Which heart is the beef heart?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

43.

VARIETY MEATS: Which Liver is from a beef animal?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

44.

VARIETY MEATS: Which Liver is from a hog?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

45.

VARIETY MEATS: Which Liver is from a lamb?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

46.

VARIETY MEATS: Which tongue is from a lamb?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

47.

VARIETY MEATS: Which tongue is from a hog?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

48.

VARIETY MEATS: Which tongue is from a beef animal?

NOTE: Size of these organs is important as they are similar. Largest to smallest - Beef - Pork - Lamb.

a)

b)

c)

49.

VARIETY MEATS: What do you call the skinned and sectioned parts of a beef animals tail used to make stock for stews and soups?

a)

Dock stock

b)

Scut bones

c)

Oxtail

d)

Tailpiece

50.

VARIETY MEATS: What do you call the stomach lining of a beef animal used in cooking and dog specialty treats?

a)

Gutliner

b)

Tripe

c)

Abdoskin

d)

Belly liner

51.

PORK: This cut is smaller, thinner, and usually boneless, and can be tenderized. What is it?

a)

Chop

b)

Steak

c)

Roast

d)

Cutlet

52.

BEEF: This cut of meat is usually run through a tenderizer and is often used in making "Swiss-Steak" and "Chicken Fried Steak." What is it called?

a)

Loin

b)

Cube

c)

Flat Iron

d)

Arm

e)

Rib

53.

BEEF: Which cut of meat is a Corned Beef Brisket?

a)

b)

c)

54.

BEEF: Which cut of meat is a half flat boneless Beef Brisket?

a)

b)

c)

55.

BEEF: Which cut of meat is a full boneless Beef Brisket?

a)

b)

c)

Reset

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