Free Printable Cattle parts and retail cuts

Free Printable Worksheets

Worksheets

Cattle parts and retail cuts

Total questions: 38

Worksheet time: 19mins

Name

Class

Date

1.

What is part 1?

a)

Chuck

b)

Shank

c)

Flank

d)

Brisket

2.

What is part 2?

a)

Short Loin

b)

Brisket

c)

Ribs

d)

Plate

3.

What is part 3?

a)

Round

b)

Short Loin

c)

Bottom Sirloin

d)

Sirloin

4.

What is part 4?

a)

Sirloin

b)

Flank

c)

Round

d)

Bottom Sirloin

5.

What is part 5?

a)

Shank

b)

Plate

c)

Brisket

d)

Tenderloin

6.

What is part 6?

a)

Top Sirloin

b)

Bottom Sirloin

c)

Brisket

d)

Round

7.

What is part 7?

a)

Round

b)

Bottom Sirloin

c)

Brisket

d)

Tenderloin

8.

What is part 8?

a)

Chuck

b)

Shank

c)

Round

d)

Brisket

9.

What is part 10?

a)

Brisket

b)

Plate

c)

Chuck

d)

Tenderloin

10.

What is part 11?

a)

Flank

b)

Plate

c)

Top Sirlion

d)

Rib

11.

What is part 12?

a)

Short Loin

b)

Round

c)

Shank

d)

Chuck

12.

What part is #1?

a)

tail head / pone area

b)

crest of tail

c)

rump

d)

hock

13.

What is part #2?

a)

point

b)

needle

c)

pin

d)

claw

14.

What is part #3?

a)

bottom

b)

rear

c)

booty

d)

rump

15.

What is part #4?

a)

middle back

b)

loin

c)

side

d)

flank

16.

What is part #5?

a)

back

b)

bottom

c)

side

d)

flank

17.

What is part #4?

a)

middle back

b)

loin

c)

side

d)

flank

18.

What is part #5?

a)

back

b)

bottom

c)

side

d)

flank

19.

What is part #6?

a)

withers

b)

needle

c)

top

d)

neck

20.

What is part #7?

a)

clavicle

b)

crest of neck

c)

hairline

d)

neck

21.

What is part #8?

a)

pin

b)

hairdo

c)

poll

d)

tailhead

22.

What is part #9?

a)

forward

b)

cap

c)

forehead

d)

stifle

23.

What is part #10 ?

a)

muzzle

b)

mouth

c)

nose

d)

nostril

24.

What is part #11 ?

a)

muzzle

b)

dewlap

c)

skin

d)

brisket

25.

What is part #12 ?

a)

elbow

b)

shoulder

c)

dewlap

d)

forearm

26.

What is part #14 ?

a)

forearm

b)

toe

c)

post legged

d)

hoof

27.

What is part #15 ?

a)

elbow

b)

knee

c)

leg bone

d)

hoof

28.

What is part #16 ?

a)

hock

b)

knee

c)

leg bone

d)

hoof

29.

What is part #17 ?

a)

rear flank

b)

wedge

c)

leg part

d)

loin

30.

What is part #18 ?

a)

hock

b)

elbow

c)

flank

d)

loin

31.

What is part #19 ?

a)

flank

b)

cannon

c)

top

d)

dewlap

32.

What is part #20 ?

a)

flank

b)

pastern

c)

muzzle

d)

dewlap

33.

What is part #21 ?

a)

neck

b)

head

c)

crest

d)

dewlap

34.

What is part #13 (fatty area) ?

a)

pone

b)

chuck roast

c)

brisket

d)

forearm

35.

Which steer has a stronger top?

a)

A

b)

B

36.

What is the number one selection criteria for Market Steers?

a)

Fat Cover

b)

Volume

c)

Muscle

d)

Hyde Color

37.

What cut of meat is the star on?

a)

Rib

b)

Chuck

c)

Shoulder

d)

Brisket

38.

The brisket is...

a)

between the hind legs

b)

between the front legs

c)

by the ribs

d)

across the neck

Reset

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