Fat within the muscle tissue. Indicates higher quality meat.
Beef Cuts
Flashcard
•
Specialty, Education, Moral Science
•
6th - 7th Grade
•
Easy
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12 questions
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1.
FLASHCARD QUESTION
Front
Back
Marbling
2.
FLASHCARD QUESTION
Front
Which wholesale cut is #5? Options: Chuck, Rib, Plate, Round, Flank
Back
Round
3.
FLASHCARD QUESTION
Front
Which wholesale cut is #6? Brisket, Chuck, Round, Flank, Plate
Back
Brisket
4.
FLASHCARD QUESTION
Front
Which wholesale cut is #2? Options: Ribs, Chuck, Plate, Round, Loin
Back
Ribs
5.
FLASHCARD QUESTION
Front
Which wholesale cut is #9? Options: Round, Sirloin, Shank, Plate, Flank
Back
Flank
6.
FLASHCARD QUESTION
Front
Which wholesale cut is #1? Options: Chuck, Round, Brisket, Shank, Flank
Back
Chuck
7.
FLASHCARD QUESTION
Front
Which wholesale cut is #8? Options: Flank, Plate, Shank, Chuck, Ribs
Back
Plate
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