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WorksheetsBeef Cuts
Total questions: 12
Worksheet time: 6mins
Name
Class
Date
1.
Fat within the muscle tissue. Indicates higher quality meat.
a)
Elastin
b)
Primal Cuts
c)
Marbling
d)
Barding
2.
Which wholesale cut is #5?
a)
Chuck
b)
Rib
c)
Plate
d)
Round
e)
Flank
3.
Which wholesale cut is #6?
a)
Brisket
b)
Chuck
c)
Round
d)
Flank
e)
Plate
4.
Which wholesale cut is #2?
a)
Ribs
b)
Chuck
c)
Plate
d)
Round
e)
Loin
5.
Which wholesale cut is #9?
a)
Round
b)
Sirloin
c)
Shank
d)
Plate
e)
Flank
6.
Which wholesale cut is #1?
a)
Chuck
b)
Round
c)
Brisket
d)
Shank
e)
Flank
7.
Which wholesale cut is #8.
a)
Flank
b)
Plate
c)
Shank
d)
Chuck
e)
Ribs
8.
Which wholesale cut is #3?
a)
Chuck
b)
Round
c)
Loin
d)
Brisket
e)
Sirloin
9.
Wholesale cuts are the...
a)
larger cuts on the animal
b)
smaller cuts on the animal
c)
whole animal
d)
none of the above
10.
Retail cuts are the...
a)
larger cuts on the animal
b)
smaller cuts on the animal
c)
whole animal
d)
none of the above
11.
Brisket is a common meat we eat but also a wholesale cut.
a)
False
b)
I don't know
c)
True
d)
Yummy in my tummy!
12.
Ribeye steak is a..
a)
Rib
b)
Side dish
c)
Retail cut
d)
Wholesale cut
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