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Meat Identification Quiz
There are 73 cuts to be identified.In your answers, include Species, Primal Cut, Retail Cut, Type of
Cut, and Cookery Method
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How Did You Score?
1. Beef Round Steak
Cookery Method: Dry/Moist Heat
2. Ground Beef
Cookery Method: Dry/Moist Heat
3. Sliced Bacon
Cookery Method: Dry Heat
4. Pork Loin Blade Chops
Cookery Method: Dry/Moist Heat
5. Lamb Loin Chops
Cookery Method: Dry Heat
6. Beef Chuck Blade Roast
Cookery Method: Dry/Moist Heat
7. Kidney, Lamb
Cookery Method: Dry/Moist Heat
8. Beef Chuck Blade Steak
Cookery Method: Dry/Moist Heat
9. Heart, Lamb
Cookery Method: Dry/Moist Heat
10. Smoked Ham Shank Portion
Cookery Method: Dry Heat
11. Heart, Beef
Cookery Method: Dry/Moist Heat
12. Beef ChuckMock Tender Roast
Cookery Method: Moist Heat
13. Beef Brisket, Whole, Boneless
Cookery Method: Moist Heat
14. Pork Loin Top Loin Chops, Boneless
Cookery Method: Dry/Moist Heat
15. Lamb Rib Roast
Cookery Method: Dry Heat
16. Beef Rib Roast, Small End
Cookery Method: Dry Heat
17. Beef Loin T-bone Steak
Cookery Method: Dry Heat
18. Beef Loin Porterhouse Steak
Cookery Method: Dry Heat
19. Beef Loin Top Sirloin Steak
Cookery Method: Dry Heat
20. Pork Shoulder Arm Picnic, Whole
Cookery Method: Dry Heat
21. Pork Loin Tenderloin, Whole
Cookery Method: Dry/Moist Heat
22. Beef Round Bottom Round Roast
Cookery Method: Dry/Moist Heat
23. Beef Rib Roast, Large End
Cookery Method: Dry Heat
24. Pork Loin Rib Chops
Cookery Method: Dry/Moist Heat
25. Lamb Shoulder Blade Chop
Cookery Method: Dry/Moist Heat
26. Beef Round Eye Round Steak
Cookery Method: Dry/Moist Heat
27. Beef For Stew
Cookery Method: Moist Heat
28. Beef Round Tip Roast
Cookery Method: Dry/Moist Heat
29. Beef Chuck 7-Bone Pot-Roast
Cookery Method: Moist Heat
30. Pork Shoulder Blade Steak
Cookery Method: Dry/Moist Heat
31. Pork Loin Butterfly Chops
Cookery Method: Dry/Moist Heat
32. Beef RoundBottom Round Steak
Cookery Method: Dry/Moist Heat
33. Beef Round Eye Round Roast
Cookery Method: Dry/Moist Heat
34. Pork Loin Chops
Cookery Method: Dry/Moist Heat
35. Beef Round Top Round Steak
Cookery Method: Dry Heat
36. Lamb Breast Riblets
Cookery Method: Moist Heat
37. Slab Bacon
Cookery Method: Dry Heat
38. Pork Loin Sirloin Chops
Cookery Method: Dry/Moist Heat
39. Beef Chuck Arm Steak
Cookery Method: Moist Heat
40. Lamb LegAmerican Style Roast
Cookery Method: Dry Heat
41. Beef Flank Steak
Cookery Method: Dry/Moist Heat
42. Smoked Pork Loin Rib Chop
Cookery Method: Dry Heat
43. Smoked Pork Loin,Canadian Style Bacon
Cookery Method: Dry Heat
44. Smoked Pork Loin Chop
Cookery Method: Dry Heat
45. Smoked Pork ShoulderPicnic, Whole
Cookery Method: Dry/Moist Heat
46. Pork Shoulder Arm Steak
Cookery Method: Dry/Moist Heat
47. Smoked Ham Rump Portion
Cookery Method: Dry Heat
48. Smoked Ham Center Slice
Cookery Method: Dry Heat
49. Pork Spareribs
Cookery Method: Dry/Moist Heat
50. Beef Rib Steak, Small End
Cookery Method: Dry Heat
51. Lamb Leg Center Slice
Cookery Method: Dry Heat
52. Beef Chuck Arm Pot-Roast
Cookery Method: Moist Heat
53. Beef Plate Short Ribs
Cookery Method: Moist Heat
54. Lamb Shoulder Square Cut
Cookery Method: Dry Heat
55. Beef Round Tip Roast-Cap Off
Cookery Method: Dry/Moist Heat
56. Lamb Shoulder Arm Chop
Cookery Method: Dry/Moist Heat
57. Beef Loin Tenderloin Steak
Cookery Method: Dry Heat
58. Lamb Shank
Cookery Method: Moist Heat
59. Liver, Beef
Cookery Method: Dry/Moist Heat
60. Beef Rib Eye Steak
Cookery Method: Dry Heat
61. Kidney, Pork
Cookery Method: Dry/Moist Heat
62. Smoked Ham, Boneless
Cookery Method: Dry Heat
63. Pork Fresh Ham Center Slice
Cookery Method: Dry/Moist Heat
64. Kidney, Beef
Cookery Method: Dry/Moist Heat
65. Lamb Rib Chops
Cookery Method: Dry Heat
66. Beef Round Tip Steak-Cap Off
Cookery Method: Dry Heat
67. Lamb Loin Roast
Cookery Method: Dry Heat
68. Beef Round Top Round Roast
Cookery Method: Dry Heat
69. Lamb Leg Sirloin Chops
Cookery Method: Dry Heat
70. Pork Shoulder Blade Boston Roast
Cookery Method: Dry Heat
71. Beef Chuck 7-Bone Steak
Cookery Method: Moist Heat
72. Lamb LegFrenched Style Roast
Cookery Method: Dry Heat
73. Heart, Pork
Cookery Method: Dry/Moist Heat
74. Beef Rib Eye Roast
Cookery Method:
