Question

when looking at the pork, one should start by looking at the loineye. *
true
false

in a cutability class you look at trimness and muscling, then quality. *
true
false

in general, the more the muscle moves and is utilized, the more tender it will be. *
true
false

the short loin can be cut into the porterhouse and t - bone steak. *
true
false

Explanation:

First Question:

When evaluating pork, the loineye (or loin eye) is a key area to assess for marbling, muscling, etc., so starting with it is correct.

In cutability assessment, the typical order is to evaluate trimness and muscling first, then quality (like marbling, color, etc.). So the statement is correct.

Muscles that are more utilized (e.g., leg muscles) tend to be tougher due to more connective tissue from movement, while less - utilized muscles (e.g., loin) are more tender. So the statement is false.

Answer:

True

Second Question: