Meat Science Id Exam

Front 1

Back 1

Fresh ham

Front 2

List the wholesale pork cuts

Back 2

Ham

Belly

Loin

Boston Butt

Picnic Shoulder

Front 3

List the retail cuts of the ham in pork

Back 3

Fresh ham

Center ham slices

Boneless ham (cured)

Front 4

Back 4

Center ham slices

Front 5

Back 5

Boneless ham (cured)

Front 6

List the retail cuts of the belly of pork

Back 6

Fresh side

Bacon (cured)

Spare ribs

Front 7

Back 7

Fresh side

Front 8

Back 8

Bacon (cured)

Front 9

Back 9

Spare ribs

Front 10

List the retail cuts of the loin of pork

Back 10

Sirloin bone-in roast

Sirloin boneless roast

Sirloin bone-in chop

Sirloin boneless chop

Porterhouse chop

Ribeye chop

Blade chop

Boneless loin roast

New York chop (boneless)

Butterfly chop

Tenderloin

Back ribs

Front 11

Back 11

Sirloin bone-in roast

Front 12

Back 12

Sirloin bone-in chop

Front 13

Back 13

Sirloin boneless chop

Front 14

Back 14

Sirloin boneless roast

Front 15

Back 15

Ribeye chop

Front 16

Back 16

Blade chop

Front 17

Back 17

Boneless loin roast

Front 18

Back 18

New York chop (boneless)

Front 19

Back 19

Butterfly chop

Front 20

Back 20

Tenderloin (pork)

Front 21

Back 21

Back ribs

Front 22

Back 22

Back ribs

Front 23

List the retail cuts of the Boston butt of pork

Back 23

Fresh roast

Shoulder steaks

Neck bones

Front 24

List the retail cuts of the picnic shoulder of pork

Back 24

Fresh picnic

Smoked picnic

Front 25

Back 25

Fresh roast

Front 26

Back 26

Shoulder steaks

Front 27

Back 27

Neck bones

Front 28

List the wholesale cuts of beef

Back 28

Round

Loin

Flank

Rib

Plate (short plate)

Chuck

Brisket

Foreshank

Front 29

List the retail cuts of the round of beef

Back 29

Round steaks

Top round steaks (boneless)

Bottom round steaks

Eye of round roast

Eye of round steak

Front 30

Back 30

Round steak

Front 31

Back 31

Top round steak (boneless)

Front 32

Back 32

Bottom round steak

Front 33

Back 33

Eye of round roast

Front 34

Back 34

Eye of round steak

Front 35

List the retail cuts of the loin of beef

Back 35

Sirloin steak

Porterhouse steak

T-bone steak

New York strip

Tenderloin

Front 36

Back 36

Sirloin steak

Front 37

Back 37

Porterhouse steak

Front 38

Back 38

T-bone steak

Front 39

Back 39

New York strip

Front 40

Back 40

Tenderloin (beef)

Front 41

List the retail cuts of the flank of beef

Back 41

Flank steak

Front 42

List the retail cuts of the rib of beef

Back 42

Prime rib

Ribeye steak bone-in

Ribeye steak boneless

Front 43

List the retail cuts of the plate of beef

Back 43

Skirt steak

Front 44

List the retail cuts of the chuck of beef

Back 44

Chuck roast

Arm roast

Flat iron

Front 45

List the retail cuts of brisket of beef

Back 45

None

Front 46

List the retail cuts of the fore-shank of beef

Back 46

Shank cross cuts

Front 47

Back 47

Shank cross-cut

Front 48

Back 48

Brisket

Front 49

Back 49

Flat iron

Front 50

Back 50

Arm roast

Front 51

Back 51

Chuck roast

Front 52

Back 52

Skirt steak

Front 53

What is a skirt steak also referred to as?

Back 53

Pinwheel steak

Front 54

What is the plate cut also referred to as?

Back 54

Short plate

Front 55

Back 55

Ribeye steak boneless

Front 56

Back 56

Ribeye steak bone-in

Front 57

Back 57

Prime rib

Front 58

Back 58

Flank steak (beef)

Front 59

List the wholesale cuts of lamb

Back 59

Leg

Loin

Flank

Rack

Breast

Shoulder

Foreshank

Front 60

List the retail cuts of the foreshank of lamb

Back 60

Shank

Front 61

List the retail cuts of the breast of lamb

Back 61

None

Front 62

List the retail cuts of the shoulder of lamb

Back 62

Shoulder roast

Blade steaks

Arm steaks

Front 63

List the retail cuts of the rack of lamb

Back 63

Rack of lamb (standard)

Rack of lamb ("Frenched")

Rib chops (standard)

Rib chops ("Frenched")

Front 64

List the retail cuts of the flank of lamb

Back 64

Flank steak

Front 65

List the retail cuts of the loin of lamb

Back 65

Double loin chops

Loin chops

Front 66

List the retail cuts of the leg of lamb

Back 66

Whole leg

Center cut slices

Sirloin chops

Front 67

Back 67

Whole leg

Front 68

Back 68

Center cut slices

Front 69

Back 69

Sirloin chop

Front 70

Back 70

Double loin chop

Front 71

Back 71

Loin chop

Front 72

Back 72

Flank steak (lamb)

Front 73

Back 73

Rack of lamb (standard)

Front 74

Back 74

Rack of lamb ("Frenched")

Front 75

Back 75

Rack of lamb ("Frenched")

Front 76

Back 76

Rib chop (standard)

Front 77

Back 77

Rib chop ("Frenched")

Front 78

Back 78

Breast

Front 79

Back 79

Shoulder roast

Front 80

Back 80

Blade steak

Front 81

Back 81

Arm steak

Front 82

Back 82

Shank

Front 83

List the poultry cuts

Back 83

Breast

Thighs

Leg (drumstick)

Wings

Front 84

List the portions of the wing of poultry

Back 84

Drumette ("stick")

Flat

Tip

Front 85

What are the four types of fat?

Back 85

Internal

Subcutaneous

Intermuscular

Intramuscular

Front 86

What is the type of internal fat?

Back 86

KPH fat (kidney, pelvic, and heart)

Front 87

What is the type of subcutaneous fat?

Back 87

Backfat

Front 88

What is the type of intermuscular fat?

Back 88

Seam fat between different muscles

Front 89

What is the type of intramuscular fat?

Back 89

Marbling

Front 90

Back 90

Lamb: Psoas Major

Front 91

Back 91

Lamb: Longissimus Dorsi

Front 92

Back 92

Pork: Psoas Major

Front 93

Back 93

Pork: Longissimus Dorsi

Front 94

Back 94

Beef: Psoas Major

Front 95

Back 95

Beef: Longissimus Dorsi

Front 96

Back 96

Subcutaneous fat

Front 97

Back 97

Intermuscular fat

Front 98

Back 98

Intramuscular fat

Front 99

Back 99

Cervical vertebrae

Front 100

Back 100

Costae (ribs)

Front 101

Back 101

Femur

Front 102

Back 102

Humerus

Front 103

Back 103

Lumbar vertebrae

Front 104

Back 104

Pelvis

Front 105

Back 105

Sacral vertebrae

Front 106

Back 106

Scapula

Front 107

Back 107

Thorasic vertebrae

Front 108

Which part of the ribs does the higher quality bacon come from?

Back 108

Center ribs (4ish-8ish)

Front 109

Which part of the ribs does the lower quality bacon come from?

Back 109

Outer ribs (1-3ish and 5ish-14)

Front 110

What impacts the amount of spare ribs cut for sale?

Back 110

Time of year (summer = more ribs)

Front 111

Where do sirloin roast and chops originate from?

Back 111

The pelvis area

Front 112

Where does the porterhouse chop originate from?

Back 112

Lumbar area

Front 113

Where does the ribeye chop originate from?

Back 113

Thorasic area

Front 114

What bone is present in the blade chop?

Back 114

A portion of the scapula bone

Front 115

What muscle is present in the boneless loin?

Back 115

Longissimus muscle

Front 116

List the cuts that come from the boneless loin?

Back 116

Boneless loin roast

New York chop (boneless)

Butterfly chop

Front 117

What muscle is present in the tenderloin of pork?

Back 117

Psoas major

Front 118

What type of chop is this?

Back 118

Blade

Front 119

What type of chop is this?

Back 119

Rib

Front 120

What type of chop is this?

Back 120

Porterhouse

Front 121

What type of chop is this?

Back 121

Sirloin

Front 122

What bone makes of a large portion of shoulder steaks?

Back 122

Scapula

Front 123

What limb does the eye of round roast and steak originate from?

Back 123

Hind limb

Front 124

What is the fat and tenderness pertaining to eye of round roast and steak?

Back 124

Less fat

Less tender

Front 125

A T-bone steaks more posterior or anterior?

Back 125

Anterior

Front 126

What is the most tender piece of a beef carcass?

Back 126

Tenderloin

Front 127

Why is the beef tenderloin more tender?

Back 127

Minimal fat

Front 128

What is the second most tender cut in beef?

Back 128

Flat iron

Front 129

Where does the flat iron come from?

Back 129

Muscle in chuck roast on top of the scapula with connective tissue through the center

Front 130

What is unique about the flank steak of lamb?

Back 130

It is a boneless wholesale cut