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37 Cards in this Set
- Front
- Back
How many primal cuts are there? |
8 |
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What 4 primal cuts comprise the Forequarter & what percentage of the steer do each make up? |
Chuck 28%, Brisket & Flank 8%, Rib 10%, Short Plate 9% |
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From what cut does a rib eye originate? What are two ways to cut a ribeye? |
Primal Rib Cut, rib eye roast & rib eye steak |
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What two main cuts does the Short Plate produce? |
Short ribs & Skirt Steak |
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Where do beef short ribs come from? |
Rib |
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What steak cut comes from the Chuck? |
Flat Iron |
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Name 4 cuts |
Chuck, Rib, Brisket & Shank, Short Plate |
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Why is chuck so tough? |
Cows use arms & muscles constantly, not much fat, very tough. |
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Name the 4 cuts |
Short Loin, Sirloin, Round, Flank |
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What are the 4 cuts and the associated percentages of the Hindequarter? |
Short Loin 8%, Sirloin 7%, Flank 6%, Round 24% |
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Skirt steak, diaphragm muscle, Short Plate |
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Beef short ribs, meaty & high in connective tissue, best braised, Short Plate |
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Brisket, very tough, very fatty, best braised or simmered, moist heating, Brisket & Shank |
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Shoulder top blade |
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Blade steak, flat iron, chuck |
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Beef rib eye roll, 2 main ways to cut, Rib |
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Which ribs are in Rib Primal Cut? |
6-12 |
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Which ribs are in short loin primal cut? |
13th |
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Where is the tenderloin located? |
Short loin, near back bone |
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What are club steaks? |
Do not contain any tenderloin cut from the short loin in cross sections with bone in |
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What is a porterhouse steak? |
Cut from sirloin end of short loin and contain large portion of tenderloin |
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What is a tbone steak? |
Middle of short loin, contains only small portion of tenderloin |
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Porterhouse |
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Tbone |
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Tenderloin can be removed to make what? |
Filet mignon, Chateaubriand, tournedos |
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Strip loin, short loin, remove loin eye meat, very tender and can be roasted or cut Iinto boneless strip steaks |
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How many bones in Flank? |
No bones |
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What two steaks come from flank? |
Flank steak and hangar steak |
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Approx how many ounces are hangar steaks? |
8-12 |
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Flank steak is also referred to as? |
London broil |
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Hangar steak |
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Flank steak |
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Top sirloin butt |
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Tournedos tips, filet mignon, châteaubriand |
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How much fat do you leave on a boneless strip loin when cutting new York steaks? |
1/4in |
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What are some round cuts? |
The top round, outside round, eye round, knuckle and shank |
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Bottom round is best when? |
Braised |