The meat of swine

The meat of mature cattle

The meat of sheep

Heifer are young female cows that have never had a calf.

Steer are male cows over 12 months in age.

Which one is larger?

Which one do you buy at the grocery store?

Which of the following is usually less expensive?

Which of the following is high quality with a good amount of marbling?

Flecks of fat throughout the lean portions of meat is called...

Elastin is very tough connective tissue that can be softened by cooking.

Collagen is very tough connective tissue that can be softened by cooking.

Cooking losses cause the meat to decrease in ___

(Mark 2)

Less lean cuts of meat are ____ in saturated fat than lean cuts of meat.

Ground beef that has extra fat added to it during grinding is called...

Brains and organs

A round, purple ______ stamp assures buyers of wholesale cuts that meat is wholesome.

Who oversees the meat grading system?

Store meat at or below...

A safe internal temperature for ground meat is...

A safe internal temperature for non-ground meat is...

A safe internal temperature for leftover meat is...

A steak cooked to "rare" doneness will be ___.

Refrigerated ground meat should be cooked or frozen within...

Refrigerated non-ground meat should be cooked or frozen within...

Refrigerated leftover meat should be frozen within...

Meat is cooked in fat.

Meat is slowly browned, then cooked in a small amount of liquid over low heat.

Meat is cooked over indirect heat.

Meat is cooked, fat side up, on a rack, which is placed in a shallow pan and cooked slowly until done.

Cooking meat in the _____ is quick, and results in moist and tender meat (when cooked properly).

The highest quality of meat, often served in restaurants.

The meat of very young beef, younger than 3 months.