Meat Identification Quiz

There are 73 cuts to be identified.In your answers, include Species, Primal Cut, Retail Cut, Type of

Cut, and Cookery Method

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74.

How Did You Score?

1. Beef Round Steak

Cookery Method: Dry/Moist Heat

2. Ground Beef

Cookery Method: Dry/Moist Heat

3. Sliced Bacon

Cookery Method: Dry Heat

4. Pork Loin Blade Chops

Cookery Method: Dry/Moist Heat

5. Lamb Loin Chops

Cookery Method: Dry Heat

6. Beef Chuck Blade Roast

Cookery Method: Dry/Moist Heat

7. Kidney, Lamb

Cookery Method: Dry/Moist Heat

8. Beef Chuck Blade Steak

Cookery Method: Dry/Moist Heat

9. Heart, Lamb

Cookery Method: Dry/Moist Heat

10. Smoked Ham Shank Portion

Cookery Method: Dry Heat

11. Heart, Beef

Cookery Method: Dry/Moist Heat

12. Beef ChuckMock Tender Roast

Cookery Method: Moist Heat

13. Beef Brisket, Whole, Boneless

Cookery Method: Moist Heat

14. Pork Loin Top Loin Chops, Boneless

Cookery Method: Dry/Moist Heat

15. Lamb Rib Roast

Cookery Method: Dry Heat

16. Beef Rib Roast, Small End

Cookery Method: Dry Heat

17. Beef Loin T-bone Steak

Cookery Method: Dry Heat

18. Beef Loin Porterhouse Steak

Cookery Method: Dry Heat

19. Beef Loin Top Sirloin Steak

Cookery Method: Dry Heat

20. Pork Shoulder Arm Picnic, Whole

Cookery Method: Dry Heat

21. Pork Loin Tenderloin, Whole

Cookery Method: Dry/Moist Heat

22. Beef Round Bottom Round Roast

Cookery Method: Dry/Moist Heat

23. Beef Rib Roast, Large End

Cookery Method: Dry Heat

24. Pork Loin Rib Chops

Cookery Method: Dry/Moist Heat

25. Lamb Shoulder Blade Chop

Cookery Method: Dry/Moist Heat

26. Beef Round Eye Round Steak

Cookery Method: Dry/Moist Heat

27. Beef For Stew

Cookery Method: Moist Heat

28. Beef Round Tip Roast

Cookery Method: Dry/Moist Heat

29. Beef Chuck 7-Bone Pot-Roast

Cookery Method: Moist Heat

30. Pork Shoulder Blade Steak

Cookery Method: Dry/Moist Heat

31. Pork Loin Butterfly Chops

Cookery Method: Dry/Moist Heat

32. Beef RoundBottom Round Steak

Cookery Method: Dry/Moist Heat

33. Beef Round Eye Round Roast

Cookery Method: Dry/Moist Heat

34. Pork Loin Chops

Cookery Method: Dry/Moist Heat

35. Beef Round Top Round Steak

Cookery Method: Dry Heat

36. Lamb Breast Riblets

Cookery Method: Moist Heat

37. Slab Bacon

Cookery Method: Dry Heat

38. Pork Loin Sirloin Chops

Cookery Method: Dry/Moist Heat

39. Beef Chuck Arm Steak

Cookery Method: Moist Heat

40. Lamb LegAmerican Style Roast

Cookery Method: Dry Heat

41. Beef Flank Steak

Cookery Method: Dry/Moist Heat

42. Smoked Pork Loin Rib Chop

Cookery Method: Dry Heat

43. Smoked Pork Loin,Canadian Style Bacon

Cookery Method: Dry Heat

44. Smoked Pork Loin Chop

Cookery Method: Dry Heat

45. Smoked Pork ShoulderPicnic, Whole

Cookery Method: Dry/Moist Heat

46. Pork Shoulder Arm Steak

Cookery Method: Dry/Moist Heat

47. Smoked Ham Rump Portion

Cookery Method: Dry Heat

48. Smoked Ham Center Slice

Cookery Method: Dry Heat

49. Pork Spareribs

Cookery Method: Dry/Moist Heat

50. Beef Rib Steak, Small End

Cookery Method: Dry Heat

51. Lamb Leg Center Slice

Cookery Method: Dry Heat

52. Beef Chuck Arm Pot-Roast

Cookery Method: Moist Heat

53. Beef Plate Short Ribs

Cookery Method: Moist Heat

54. Lamb Shoulder Square Cut

Cookery Method: Dry Heat

55. Beef Round Tip Roast-Cap Off

Cookery Method: Dry/Moist Heat

56. Lamb Shoulder Arm Chop

Cookery Method: Dry/Moist Heat

57. Beef Loin Tenderloin Steak

Cookery Method: Dry Heat

58. Lamb Shank

Cookery Method: Moist Heat

59. Liver, Beef

Cookery Method: Dry/Moist Heat

60. Beef Rib Eye Steak

Cookery Method: Dry Heat

61. Kidney, Pork

Cookery Method: Dry/Moist Heat

62. Smoked Ham, Boneless

Cookery Method: Dry Heat

63. Pork Fresh Ham Center Slice

Cookery Method: Dry/Moist Heat

64. Kidney, Beef

Cookery Method: Dry/Moist Heat

65. Lamb Rib Chops

Cookery Method: Dry Heat

66. Beef Round Tip Steak-Cap Off

Cookery Method: Dry Heat

67. Lamb Loin Roast

Cookery Method: Dry Heat

68. Beef Round Top Round Roast

Cookery Method: Dry Heat

69. Lamb Leg Sirloin Chops

Cookery Method: Dry Heat

70. Pork Shoulder Blade Boston Roast

Cookery Method: Dry Heat

71. Beef Chuck 7-Bone Steak

Cookery Method: Moist Heat

72. Lamb LegFrenched Style Roast

Cookery Method: Dry Heat

73. Heart, Pork

Cookery Method: Dry/Moist Heat

74. Beef Rib Eye Roast

Cookery Method: