Meat Unit Review

Front

Pork

Back

Front

Beef

Back

Front

Bacon

Back

Front

Ham

Back

Front

What meat do you see? Options: Steak, Ground Beef, Roast Beef, Beef Ribs

Back

Roast Beef

Front

What kind of meat is this? Options: Steak, Ground Beef, Roast Beef, Beef Ribs

Back

Ground Beef

Front

Section 1 represents which wholesale cut? Options: Chuck of shoulder, Rib, Foreshank, Round

Back

Foreshank

Front

Section 2 represents which wholesale cut? Options: Short loin, Rib, Flank, Foreshank

Back

Rib

Front

Which of the following is a retail cut from section 3? t-bone, Flat Iron Steak, short ribs, top round steak

Back

t-bone

Front

The best cooking method for section 5 is: Dry heat, Moist heat

Back

Moist heat