Question

1. which cut of meat comes from under the primal ribs?

a short plate
b brisket
c loin
d chuck

1. the quality grading of meat is

a voluntary.
b required by local governments.
c required at the state level.
d required by the usda.

1. what is the front portion of a side of beef called?

a hindquarter
b forequarter
c hindsaddle
d foresaddle

1. what is a cutlet?

a a thin, tender, boneless portion - sized cut
b a large multiportion cut intended for roasting or braising
c stew meat, cut to ¾ to 1½ inch
d a small round or oval portion - sized cut

Explanation:

Question 1

To determine the cut of meat under primal ribs, we recall meat - cutting knowledge. The short plate is located under the primal ribs. Brisket is from the breast area, loin is from the back, and chuck is from the shoulder/upper front. So the correct option is A.

Meat quality grading in the US: The USDA (United States Department of Agriculture) has a voluntary grading system for meat quality. Local/state governments don't mandate it, and it's not required by the USDA in a mandatory sense for all meat, but is voluntary for producers. So the correct option is A.

In beef carcass terminology, the front portion of a side of beef is called the forequarter. Hindquarter is the rear, hindsaddle and foresaddle are not the correct terms for the front portion. So the correct option is B.

Answer:

A. short plate

Question 2