Culinary Beef & Veal

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Randallapoole
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147031
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Culinary Beef & Veal
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2012-04-11 13:58:24
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Culinary Beef Veal
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Culinary Beef & Veal
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  1. This market form of beef is half of a carcass split along the backbone
    A Side of Beef
  2. A male calf that has been castrated prior to reaching maturity. Steer
    • How old is a steer when it is sold?
    • 15-24 Months
  3. Does grass fed or grain fed beef contain less saturated fat?
    Grass Fed
  4. A quarter of beef is a side that has been divided where?
    Between the 12th and 13th Rib
  5. A large cut of beef from a whole or partial carcass.
    Primal Cut
  6. What are the 8 Primal cuts of beef?
    Chuck, Rib, Short loin, Sirloin, Round, Brisket & Shank, Short Plate, Flank.
  7. The shoulder primal of beef.
    The Chuck
  8. The Largest Primal Cut with an average of 26% of the total weight of the carcass.
    The Chuck
  9. The chuck primal is divided from the rib primal at what point?
    Between the 5th and 6th rib.
  10. Small thin muscle from the top of the chuck that is somewhat tender and lends itself to marinating then grilling or broiling
    Flat Iron Steak
  11. Fabricated cuts from the small rib bone ends that are sawed off the primal rib as the rib roast is removed.
    Short Ribs
  12. This Primal contains the 6th to the 12th rib and is approximately 10% of the total carcass weight.
    The Rib
  13. Large eye shaped muscle within the rib that is a continuation of the sirloin muscle.
    Rib Eye
  14. this primal cut of beef contains the 13th rib and a small section of the backbone. It's weight is approximately 8 % of the total carcass weight.
    The Short Loin
  15. This eye shaped cut muscle runs from the primal rib to the primal leg, and is located just beneath the strip loin.
    Tenderloin
  16. All cross cut sections of the short loin, what is the difference between a delmonico, a t-bone and a porterhouse steak?
    The size of the piece of tenderloin they contain.
  17. The short loin without the tenderloin attached is?
    The Strip Loin
  18. Located just behind the sirloin this primal cut contains some of the backbone and the hip bone, and is approximately 9% of the total carcass weight.
    Sirloin
  19. Large grouping of muscles that include the hind hip and thigh of the carcass, and makes up about 27% of the total carcass weight.
    The Round Primal
  20. A roast cut from the primal round above the above the back end of the hip bone
    Beef Rump Roast
  21. If the bone is left in a beef rump roast it is called what?
    Standing Rump Roast.
  22. A beef round with the rump and shank removed.
    Steamship Round Roast
  23. Primal cut of beef that contains a thin flat section of the hind quarter, located beneath the loin. It is about 4% of the total carcass weight.
    The Flank
  24. Primal cut of beef that includes a thin portion of the beef forequarter located just beneath the rib cut. The average weight is about 5% of the total carcass weight.
    Short Plate
  25. What are the three cuts that come from the beef short plate?
    Inside skirt steak, outside skirt steak, and short ribs.
  26. These two muscle groups make up one primal cut that is located just below the chuck and is about 9% of the total carcass weight.
    Brisket and Shank
  27. A section of beef that contains some of the ribs, and breastbone which are always removed before cooking. It is a tough cut that can become tender when cooked properly.
    Brisket
  28. A bony section of beef that is surrounded by a small amount of very flavorful meat.
    Shank
  29. An edible part of the animal that is not part of a primal cut.
    Offal
  30. This is the only beef offal that is cooked quickly, not via a moist heat cooking method. It has a thin membrane which must be removed before cooking.
    Liver
  31. The lining of the 2nd stomach of cattle.
    Honeycomb Tripe
  32. The flesh of young cattle nearly all of which is male.
    Veal
  33. The flesh of a male dairy calf that is sold at 8 days of age and slaughtered at no more than 10 days of age.
    Bob Veal
  34. Calves that are special-fed or formula-fed an iron deficient liquid diet for 22 weeks. This is the most common type and also often bland due to the lack of exercise
    Crate-raised Veal
  35. Veal that is managed in two phases, first calves are raised in individual pens and may or may not be tethered. After 8 weeks they are allowed to move around freely.
    Group Raised Veal
  36. Veal calves that are not confined and their diet consists of grass and mothers milk. The most sustainable type of veal.
    Pasture Raised
  37. How and where are partial carcasses of veal divided?
    Split into the fore-saddle and hind-saddle between the 11th and 12th rib.
  38. What 4 primal cuts come from the fore-saddle of veal?
    Shoulder, Rack. Breast, and Shank
  39. What 2 primal cuts come from the hind-saddle of veal?
    Leg and Loin
  40. This primal cut of veal contains the first 4 ribs, some of the backbone, and small amounts of the arm and blade bones. It is about 21% of the total carcass weight.
    Veal Shoulders
  41. This primal cut of veal contains the 5th through the 11th ribs, and is about 9% of the total carcass weight.
    Veal Racks
  42. A veal rack that is not split down the backbone.
    Hotel Rack
  43. A veal rack that is split into two halves and and tied into a circle.
    Crown Rib Roast
  44. Veal primal cut that is located between the rack and the leg and includes the 12th and 13th rib. The average weight is about 10% of the total carcass weight.
    The Loins
  45. A complete unsplit loin from the veal carcass is often refers to as this.
    A Saddle of Veal
  46. A 6-8 ounce steak cut from the loin of veal which contains meat on one side and tenderloin on the other.
    Baby T-Bone
  47. A thin slice of veal.
    veal cutlet
  48. A veal cutlet that had been pounded very thin, breaded, and fried.
    Wiener Schnitzel
  49. Small 1/4� thick and 2�-3� in diameter slice of veal, generally from the leg.
    Scallopini
  50. Primal cut of veal from the hind leg, that contains the sirloin, the last portion of the backbone, pelvis, round bone, hindshank and tailbone. It makes up about 42% of the total carcass weight.
    The Leg
  51. The most versatile primal cut of veal because of it's solid, lean, fine textured meat.
    The Leg
  52. Primal cut of veal from the lower foresaddle. It is about 16% of the total carcass weight.
    Foreshank and Breast
  53. The upper portion of the front leg of a calf.
    Veal Foreshank
  54. Veal: A thin flat cut of meat located under the shoulder and ribs.
    Breast
  55. Thymus gland of the calf located in the neck
    Sweetbreads
  56. Why is quality grading less important for veal than it is for beef?
    Calves are young animals that have tender meat.
  57. Are quality and yeild grading mandatory for veal or beef?
    No
  58. What are the three most common quality grades of beef
    USDA Prime, USDA Choice, USDA Select
  59. What are the only two grades of veal that are typically used in foodservice opperations?
    USDA Prime, and USDA Choice
  60. What is the yield grade of most high quality beef and veal.
    3 or higher (1, 2, or 3)
  61. What are the 5 common parts of the tenderloin of beef
    Butt, Tenderloin Tips, Chateaubriand, Filet Mignons, Tournedos
  62. Veal chops that have had the meat removed from the bone starting 1� above the eye meat.
    Frenched
  63. What are the 4 ways to physicaly tenderize beef?
    pounding, grinding, slicing across the grain, using a hand tenderizer with needle like knives
  64. Smaller cuts of beef and veal should be roasted at what temperature?
    400-450
  65. Larger cuts of beef and veal should be roasted at what temperature?
    275-325
  66. A large animal similar to cattle that is over 6 feet in height and 10 feet in length and can weigh over 2000 lbs.
    Bison
  67. This meat, similar to beef is leaner with very little marbling, is higher in iron and protein, and is lower in cholesterol than skinless chicken.
    Bison
  68. Korean short ribs that are barbequed and served sliced in romaine lettuce leaves, with white rice, lightly browned slices of garlic, and Korean pepper paste.
    Kalbi
  69. Labels on beef such as Waygu and Angus are known as what?
    Packer Grades

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