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130 Cards in this Set
- Front
- Back
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Fresh ham |
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List the wholesale pork cuts |
Ham Belly Loin Boston Butt Picnic Shoulder |
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List the retail cuts of the ham in pork |
Fresh ham Center ham slices Boneless ham (cured) |
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Center ham slices |
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Boneless ham (cured) |
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List the retail cuts of the belly of pork |
Fresh side Bacon (cured) Spare ribs |
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Fresh side |
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Bacon (cured) |
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Spare ribs |
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List the retail cuts of the loin of pork |
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 |
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Sirloin bone-in roast |
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Sirloin bone-in chop |
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Sirloin boneless chop |
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Sirloin boneless roast |
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Ribeye chop |
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Blade chop |
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Boneless loin roast |
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New York chop (boneless) |
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Butterfly chop |
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Tenderloin (pork) |
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Back ribs |
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Back ribs |
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List the retail cuts of the Boston butt of pork |
Fresh roast Shoulder steaks Neck bones |
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List the retail cuts of the picnic shoulder of pork |
Fresh picnic Smoked picnic |
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Fresh roast |
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Shoulder steaks |
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Neck bones |
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List the wholesale cuts of beef |
Round Loin Flank Rib Plate (short plate) Chuck Brisket Foreshank |
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List the retail cuts of the round of beef |
Round steaks Top round steaks (boneless) Bottom round steaks Eye of round roast Eye of round steak |
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Round steak |
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Top round steak (boneless) |
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Bottom round steak |
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Eye of round roast |
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Eye of round steak |
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List the retail cuts of the loin of beef |
Sirloin steak Porterhouse steak T-bone steak New York strip Tenderloin |
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Sirloin steak |
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Porterhouse steak |
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T-bone steak |
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New York strip |
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Tenderloin (beef) |
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List the retail cuts of the flank of beef |
Flank steak |
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List the retail cuts of the rib of beef |
Prime rib Ribeye steak bone-in Ribeye steak boneless |
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List the retail cuts of the plate of beef |
Skirt steak |
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List the retail cuts of the chuck of beef |
Chuck roast Arm roast Flat iron |
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List the retail cuts of brisket of beef |
None |
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List the retail cuts of the fore-shank of beef |
Shank cross cuts |
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Shank cross-cut |
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Brisket |
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Flat iron |
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Arm roast |
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Chuck roast |
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Skirt steak |
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What is a skirt steak also referred to as? |
Pinwheel steak |
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What is the plate cut also referred to as? |
Short plate |
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Ribeye steak boneless |
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Ribeye steak bone-in |
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Prime rib |
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Flank steak (beef) |
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List the wholesale cuts of lamb |
Leg Loin Flank Rack Breast Shoulder Foreshank |
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List the retail cuts of the foreshank of lamb |
Shank |
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List the retail cuts of the breast of lamb |
None |
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List the retail cuts of the shoulder of lamb |
Shoulder roast Blade steaks Arm steaks |
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List the retail cuts of the rack of lamb |
Rack of lamb (standard) Rack of lamb ("Frenched") Rib chops (standard) Rib chops ("Frenched") |
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List the retail cuts of the flank of lamb |
Flank steak |
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List the retail cuts of the loin of lamb |
Double loin chops Loin chops |
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List the retail cuts of the leg of lamb |
Whole leg Center cut slices Sirloin chops |
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Whole leg |
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Center cut slices |
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Sirloin chop |
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Double loin chop |
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Loin chop |
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Flank steak (lamb) |
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Rack of lamb (standard) |
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Rack of lamb ("Frenched") |
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Rack of lamb ("Frenched") |
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Rib chop (standard) |
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Rib chop ("Frenched") |
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Breast |
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Shoulder roast |
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Blade steak |
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Arm steak |
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Shank |
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List the poultry cuts |
Breast Thighs Leg (drumstick) Wings |
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List the portions of the wing of poultry |
Drumette ("stick") Flat Tip |
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What are the four types of fat? |
Internal Subcutaneous Intermuscular Intramuscular |
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What is the type of internal fat? |
KPH fat (kidney, pelvic, and heart) |
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What is the type of subcutaneous fat? |
Backfat |
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What is the type of intermuscular fat? |
Seam fat between different muscles |
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What is the type of intramuscular fat? |
Marbling |
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Lamb: Psoas Major |
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Lamb: Longissimus Dorsi |
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Pork: Psoas Major |
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Pork: Longissimus Dorsi |
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Beef: Psoas Major |
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Beef: Longissimus Dorsi |
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Subcutaneous fat |
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Intermuscular fat |
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Intramuscular fat |
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Cervical vertebrae |
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Costae (ribs) |
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Femur |
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Humerus |
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Lumbar vertebrae |
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Pelvis |
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Sacral vertebrae |
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Scapula |
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Thorasic vertebrae |
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Which part of the ribs does the higher quality bacon come from? |
Center ribs (4ish-8ish) |
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Which part of the ribs does the lower quality bacon come from? |
Outer ribs (1-3ish and 5ish-14) |
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What impacts the amount of spare ribs cut for sale? |
Time of year (summer = more ribs) |
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Where do sirloin roast and chops originate from? |
The pelvis area |
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Where does the porterhouse chop originate from? |
Lumbar area |
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Where does the ribeye chop originate from? |
Thorasic area |
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What bone is present in the blade chop? |
A portion of the scapula bone |
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What muscle is present in the boneless loin? |
Longissimus muscle |
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List the cuts that come from the boneless loin? |
Boneless loin roast New York chop (boneless) Butterfly chop |
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What muscle is present in the tenderloin of pork? |
Psoas major |
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What type of chop is this? |
Blade |
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What type of chop is this? |
Rib |
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What type of chop is this? |
Porterhouse |
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What type of chop is this? |
Sirloin |
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What bone makes of a large portion of shoulder steaks? |
Scapula |
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What limb does the eye of round roast and steak originate from? |
Hind limb |
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What is the fat and tenderness pertaining to eye of round roast and steak? |
Less fat Less tender |
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A T-bone steaks more posterior or anterior? |
Anterior |
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What is the most tender piece of a beef carcass? |
Tenderloin |
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Why is the beef tenderloin more tender? |
Minimal fat |
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What is the second most tender cut in beef? |
Flat iron |
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Where does the flat iron come from? |
Muscle in chuck roast on top of the scapula with connective tissue through the center |
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What is unique about the flank steak of lamb? |
It is a boneless wholesale cut |