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14 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Where is the Porterhouse located |
Short loin |
Behind rib area |
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T bone location |
Short loin |
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Roasts |
Mainly in chuck area (shoulder) rib roasts are a thing too |
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Flat iron,butler steak |
From shoulder of animal (potentially bone less top blade steak) |
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Cube steak |
Left over steak area that wasn’t used for other steak cuts that would get turned into burger |
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Baseball |
Center cut of beef taken from top sirloin cap steak. |
Biceps bone tenderloin and bottom round muscle have been removed |
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Shank steak |
Shank area (leg before knee/hock) |
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Ribeye steak |
Rib area (more expensive steak) longissimus Doris muscle |
Lots of marbling/fat |
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Prime rib |
Back of the upper rib section comprises of 7 ribs |
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How many acres does 100 cows need in a feedlot setting |
1.8 minimum .8 |
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Where do you be in their line of sight when working cows |
In the triangle zone (neck shoulder |
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Where did the Simmental breed originate |
Switzerland (simm valley) |
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Chianina |
Italy |
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Santa Gertrudis |
Southern Texas (3/8 Brahman) (5/8 short horn) |
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