This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Meat Cuts”.
1. What are the two basic meat cuts?
a) Wholesale cut and retail cut
b) Larger cut and smaller cut
c) Wholesale cut and larger cut
d) Retail cut and smaller cut
View Answer
Explanation: There are two basic types of meat cuts. They are wholesale cut and retail cut. The whole sale cuts are the meat with large in size. They are mostly shipped to meat markets. Whereas the retail cuts are the meats with single serving portion available in the shops.
2. What is the other name for whole sale cut meats?
a) Primal cuts
b) Sub- primal cuts
c) Smaller cut
d) Primary cut
View Answer
Explanation: Wholesale cut of the meat are also called as primal cuts. Sub primal cuts are the smaller sections of the primal cuts. They are transported to the markets and shops in one large chunk of meat. The primal cut does not have any intestines and other organs.
3. Which of the following is the most expensive part among the meat cuts?
a) Chunk
b) Short loin
c) Shank
d) Brisket
View Answer
Explanation: The most expensive part among the meat cuts is the short loin. It consists of loin and short ribs. The meat is tender and chewier. This meat cut is located between the rib cut and round cut. It has large amount of flesh attached especially in beef.
4. Which of the following is the most inexpensive part among the meat cuts?
a) Chunk
b) Short loin
c) Shank
d) Round
View Answer
Explanation: The most inexpensive part among the meat cut is the round. It consists of loin and short ribs. The meat is tougher to chew. This meat cut is located at the end of the body. It consists of small amount of flesh and fat attached especially in beef.
5. Identify the part from the beef in the below diagram.
a) Chunk
b) Short loin
c) Shank
d) Brisket
View Answer
Explanation: The chunk is the meat cut that is present next to the neck part of the cow. It is one of the most economical meats cut from the beef. The meat from this part is usually less tender. It requires moist heat method for cooking.
6. Identify the part from the beef in the below diagram.
a) Chunk
b) Rib
c) Shank
d) Brisket
View Answer
Explanation: The rib is the meat cut that is present in between chunk and short loin. It is one of the tender parts of the meats from the beef. Some of the retail cuts are back ribs, rib eye roast, rib eye steak and rib steak.
7. Identify the part from the beef in the below diagram.
a) Chunk
b) Short loin
c) Shank
d) Brisket
View Answer
Explanation: The short loin is the meat cut that is present next to the rib cut. It is the expensive part of the beef. The retail cuts for the short loin are porter house steak, tender lion roast, T- bone steak, tender loin steak and boneless top loin steak.
8. Identify the part from the beef in the below diagram.
a) Sirloin
b) Short loin
c) Shank
d) Brisket
View Answer
Explanation: The sirloin is the meat cut that is present next to the short loin cut. It is the waist of the animal. The retail cuts for the sirloin are top sirloin steak and sirloin steak. Top sirloin is the most preferable meat cut due to the tenderness of the fat present in it.
9. Identify the part from the beef in the below diagram.
a) Sirloin
b) Round
c) Shank
d) Brisket
View Answer
Explanation: The round is the meat cut that is present at the back of the animal. It is one of the most inexpensive meat cut. The fat generally present in this meat is around 5-8%. It has low fat content which makes it tougher to chew.
10. Identify the part from the beef in the below diagram.
a) Sirloin
b) Flank
c) Shank
d) Brisket
View Answer
Explanation: The flank is the area in between the body and hind legs. This part generally does not contain any bones in it. The retail cuts for the flank are flank steak and flank steak rolls. It is used in various dishes like fajitas.
11. Identify the part from the beef in the below diagram.
a) Sirloin
b) Short loin
c) Shank
d) Plate
View Answer
Explanation: The plate is part in the lower section where it is separated from the ribs. It is also called as short plate due to the size of the part. The retail cuts of the plate are skirt steak and short ribs. It is also used in various dishes.
12. Identify the part from the beef in the below diagram.
a) Sirloin
b) Short loin
c) Shank
d) Brisket
View Answer
Explanation: The brisket is a cut from beef meat. It is from the lower chest or breast part. Since it is tough part to cut, it is expensive part among other meat cuts of the beef. It is normally used in slow cooking process. it is the least tender meat.
13. What are ham portions?
a) Breast
b) Upper rear leg
c) Upper front leg
d) Loin
View Answer
Explanation: The ham is the meat of pig. It normally includes the upper rear leg of the pig. It can be processed by both wet and dry curing process. There are two types of ham cuts. They are ham butt and ham shank.
14. Is a pork feet an excellent source of gelatin?
a) True
b) False
View Answer
Explanation: The foot of the pork consists of high collagen. It is also an excellent source of gelatin. Therefore it is used commonly in soups and stews. It requires long and slow cooking process to tenderize the meat.
15. Brisket is not the most common retail cut.
a) True
b) False
View Answer
Explanation: Brisket is the most common retail cut of beef. It is present underneath the chunk. The meat under the first five ribs is also called as briskets. There are three retail cuts available for brisket. They are corned brisket, shank cross cut and whole brisket.
16. Which of the following have high value in wholesale or primal cuts of beef?
a) Loin, rib, brisket
b) Loin, flank, plate
c) Loin, rib, round
d) Loin, flank, brisket
View Answer
Explanation: The Loin, rib, rump and round are the meat cuts of beef with high value. There are usually tender. They do not require long cooking process compared to other parts. These parts consist of high amount of fat.
17. Which of the following have low value in wholesale or primal cuts of beef?
a) Loin, rib, brisket
b) Loin, flank, plate
c) Chunk, rib, round
d) Chunk, flank, brisket
View Answer
Explanation: The Chunk, flank, brisket and plate are the meat cuts of beef with low value. There are not usually tender. They require long cooking process compared to other parts. These parts consist of low amount of fat.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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