Beef | Premium Cuts of Steak

1. A prime rib roast contains ribeye steaks.

• a)  True
• b)  False

2. Entrecote is the French name for a:

• a)  porterhouse steak.
• b)  ribeye steak.
• c)  T-bone steak.
• d)  none of the above.

3. Which steak is not is not part of the rib or shortloin of the steer?

• a)  New York.
• b)  Ribeye.
• c)  Flank.
• d)  Tenderloin.
• e)  T-bone.

4. Premium steaks from the loin of the beef are tender, in part, because:

• a)  they always have lots of marbling.
• b)  they come from the part of the steer that gets lots of muscle development.
• c)  because they come from the part of the steer that gets very little muscle development.

5. What area of the steer is being highlighted?

• a)  Tenderloin.
• b)  Rib.
• c)  New York.
• d)  Shortloin.

6. Which of the following is a New York steak?

• a) 
  
• b) 
  
• c) 
  
• d) 
  
• e) 
  

7. T-bone steaks consist of the:

• a)  center section of the loin.
• b)  tenderloin.
• c)  strip loin and tenderloin.

8. Which one of the following steaks is a porterhouse?

• a) 
  
• b) 
  
• c) 
  

9. This video shows the _______ being removed from the bone:

• a)  tenderloin
• b)  striploin
• c)  ribeye

10. New York steaks come from:

• a)  the tenderloin.
• b)  the prime rib.
• c)  the strip loin.
• d)  from New York.

11. The two important factors in choosing a premium steak are:

• a)  fat and color.
• b)  marbling and color.
• c)  fat and thickness.

12. The primary reason some beef is more expensive than others is because:

• a)  it is aged longer.
• b)  it is from an older, more mature steer.
• c)  it contains more marbling.
• d)  a) and c).
• e)  b) and c).

13. Marbling refers to the fat that is on the perimeter of the steak.

• a)  True
• b)  False

14. The leaner the steak, the juicier and moister it will be.

• a)  True
• b)  False

15. Premium steaks are firmer than lower-quality steaks because:

• a)  more moisture has been lost during aging.
• b)  they have been aged for a shorter period of time in special refrigerators.
• c)  both of the above.

16. Which cut of beef below is of better quality?

• a) 
  
• b) 
  

17. Which cut of beef below is lower in quality?

• a) 
  
• b) 
  

18. The grade of beef is mainly determined by:

• a)  the age of the steer.
• b)  the breed of the steer.
• c)  marbling.

19. Quality beef should be ______ in color.

• a)  deep red
• b)  pink
• c)  brown-yellow
• d)  bright red

20. Raw steaks which are drier and firmer are better than softer steaks.

• a)  True
• b)  False

21. Dry aging steaks reduces the yield for sellers because:

• a)  producers have to keep the steaks in refrigeration longer.
• b)  meat looses moisture over time, lowering the weight.
• c)  the outside edges of aged meat needs to be trimmed off.
• d)  all of the above.

22. Aging is necessary to:

• a)  tenderize the meat and produce more flavor.
• b)  reduce bacteria and create flavor.
• c)  develop the right color.

23. A lot of moisture in raw steaks will:

• a)  ensure juicy meat at the end of cooking.
• b)  stretch the fibers of the meat during cooking, causing more moisture loss.
• c)  will enable the steaks to cook faster.

24. When removing meat from a vacuum-sealed bag, the off smell always indicates the meat is bad.

• a)  True
• b)  False