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Questions and Answers
Match the primary cuts of beef with their corresponding locations on the animal:
Match the primary cuts of beef with their corresponding locations on the animal:
Chuck = Forequarter, near the shoulder and neck Rib = Loin area, near the spine Loin = Rear section, near the hips Round = Hindquarters, near the rump
Match the primary cuts of beef with their characteristic texture:
Match the primary cuts of beef with their characteristic texture:
Chuck = Tender, fine-grained Rib = Fatty, tender Loin = Lean, coarse-grained Round = Lean, tender
Match the primary cuts of beef with their typical uses in cooking:
Match the primary cuts of beef with their typical uses in cooking:
Chuck = Ground beef, burgers, meatballs Rib = Roasting, slow-cooking Loin = Grilling, pan-frying Round = Steaks, sandwiches
Match the primary cuts of beef with their corresponding fat content:
Match the primary cuts of beef with their corresponding fat content:
Match the secondary cuts of beef with their parent primary cuts:
Match the secondary cuts of beef with their parent primary cuts:
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Study Notes
Primary Cuts of Beef and Their Locations
- Chuck: comes from the shoulder and neck area
- Rib: comes from the ribcage section
- Loin: comes from the back of the animal
- Round: comes from the hindquarters
- Brisket: comes from the breast or lower chest area
- Shank: comes from the legs
Primary Cuts of Beef and Their Texture
- Chuck: coarse and tender
- Rib: tender and rich
- Loin: tender and lean
- Round: lean and tender
- Brisket: tough and flavorful
- Shank: tough and chewy
Primary Cuts of Beef and Their Typical Uses in Cooking
- Chuck: ground beef, stewing, and braising
- Rib: roasting, grilling, and dry-rubbing
- Loin: grilling, pan-frying, and sautéing
- Round: roasting, grilling, and slicing
- Brisket: slow-cooking, braising, and smoking
- Shank: slow-cooking, stewing, and braising
Primary Cuts of Beef and Their Fat Content
- Chuck: high fat content
- Rib: high fat content
- Loin: low fat content
- Round: low fat content
- Brisket: moderate fat content
- Shank: low fat content
Secondary Cuts of Beef and Their Parent Primary Cuts
- Blade steak: comes from the Chuck
- Flanken-style ribs: comes from the Rib
- Porterhouse steak: comes from the Loin
- Eye round roast: comes from the Round
- Corned beef: comes from the Brisket
- Osso buco: comes from the Shank
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