Beef Cuts - 2

Question 1

Can be cut from skirt steak,
flank steak, top round and
top sirloin steak. Usually
marinated before cooking.

Answer 1

Fajita Beef

Question 2

The most tender beef cut.
Lean yet succulent, elegant
and convenient. Buttery
texture, subtle flavor and
compact shape.

Answer 2

filet mignon

Question 3

Boneless rib steak with
rich, beefy flavor.
Generally a thicker cut.

Answer 3

filet of rib

Question 4

A thick-cut, center-cut top
sirloin steak. Well-flavored and
moderately tender. Economical, versatile, tender
and juicy.

Answer 4

filet of sirloin

Question 5

A thicker cut of strip steak.
Lean, tender and flavorful.
Prepare similar to filet mignon.

Answer 5

filet of strip

Question 6

Lean and very flavorful;
primarily used for fajitas and
should be sliced thin against
the grain. Best marinated
before roasting or grilling.

Answer 6

flank steak

Question 7

Well-marbled, tender and juicy;
second in tenderness only to
tenderloin and about half the cost.
Boneless steak has excellent beef
flavor.

Answer 7

flat iron

Question 8

A combination of cuts from the
chuck, round and sirloin. Can
be used in a variety of recipes
and cooking methods.

Answer 8

ground beef

Question 9

Not commonly found in the
meat department; it is tender
when properly prepared and
has a beefy flavor.

Answer 9

Hanger Steak

Question 10

Economical and flavorful cut
with rich, beefy flavor. Comes
completely trimmed, easy to
carve. Best prepared in dry
heat methods.

Answer 10

Mock Tender Roast

Question 11

Resembles a beef tenderloin in
shape, but smaller in size.
Economical and flavorful cut,
slightly tough. Best to marinate
before grilling.

Answer 11

Mock Tender Steak

Question 12

A flavorful and classy cut
that can be roasted whole
or cut into medallions; great
taste and texture,
economical.

Answer 12

Petite Chuck Tender Roast

Question 13

Combines two lean, tender
steaks. Consist of both top loin
(strip) and tenderloin steaks,
connected by a tell-tale T-shaped
bone. If diameter of tenderloin is
larger than a golf ball, it’s
generally considered a
Porterhouse.

Answer 13

porterhouse

Question 14

Rich flavor, juicy tenderness
and majestic appearance.
The grand champion of beef
roasts. One of the most
tender beef cuts. Fine- grained with generous marbling throughout.

Answer 14

prime rib

Question 15

A rib steak that is fine-grained
and juicy. Rich, beefy flavor
and generous marbling
throughout. One of the most
tender beef cuts.

Answer 15

Rib Steak

Question 16

Rich, beefy flavor. Juicy and
fine-grained with generous
marbling throughout. Finegrained and tender.

Answer 16

Ribeye Roast

Question 17

A rib steak minus the bone.
Fine-grained steak. Rich,
beefy flavorful. Juicy with
generous marbling
throughout. One of the
most tender beef cuts.

Answer 17

Ribeye Steak

Question 18

These large, round or loafshaped cuts require braising to tenderize. Firm texture
can be coarse, dry and stringy if overcooked. Very economical.

Answer 18

Rump Roast

Question 19

uicy cut with a rich, beef
flavor. Great for making
stews or is excellent for
making soup stock.

Answer 19

Shank Cross-Cut

Question 20

Tender, juicy and meaty; can
be cut long, short or boneless. A less tender cut. Take full advantage of its
great taste by first braising.
Then grill.

Answer 20

short ribs

Question 21

A center cut steak from the
boneless chuck shoulder; usually
cut no thicker than 1 inch, weighs
10 oz. or less, and is trimmed of
fat. Very flavorful and lean. Best
marinated.

Answer 21

Shoulder Center Steak

Question 22

A flavorful and less tender
cut from the heart of the
shoulder clod, the shoulder
clod roast is an economical
cut.

Answer 22

Shoulder Clod Roast

Question 23

A classy cut that looks like a
filet when cut into medallions;
has a similar taste and texture,
economical.

Answer 23

Shoulder Tender Medallions

Question 24

Great beefy flavor; very
juicy and versatile; can be
sliced into thin strips.

Answer 24

sierra cut

Question 25

Similar to skirt or flank
steak; very flavorful and
finely textured, though
slightly chewy; economical.
Marinate before roasting or
grilling.

Answer 25

sirloin flap

Question 26

Family-sized steak that offers
lean, well-flavored and
moderately tender beef at an
affordable every day price.
Convenient and a great value
with no bones and little fat.
Versatile, juicy and delicious.

Answer 26

sirloin steak

Question 27

The most tender in the
round, this is a value cut. A
smaller boneless roast with
shorter cooking times. Very
lean and nutritious.

Answer 27

Sirloin Tip Center Roast

Question 28

The most tender in the round,
this is a value cut. A smaller
boneless steak cut from the
sirloin tip. Very lean.

Answer 28

Sirloin Tip Center Steak

Question 29

Steaks cut from the side of
the sirloin tip. Excess fat has
been trimmed. A very lean
steak.

Answer 29

Sirloin Tip Side Steak

Question 30

A deep, rich, beefy flavor.
When slicing, cut across
the grain. Can be grilled,
but best to marinate first.

Answer 30

skirt steak

Question 31

Almost any tender beef cut
may be trimmed, cut into
uniform strips and used as
beef for stir-fry. Even some
less-tender cuts are suitable
when cut into thin strips.

Answer 31

stir fry beef

Question 32

Lean, tender and flavorful
roast that is fine-grained
with a sturdy texture. Can
be sliced into strip steaks.

Answer 32

strip roast

Question 33

Lean, tender and full-flavored.
Available boneless and bone- in. Quick-cooking. Fine-grained
with sturdy texture.

Answer 33

strip steak

Question 34

Combines two lean, tender
steaks. Consists of both top loin
(strip) and tenderloin steaks,
connected by a tell-tale T-shaped
bone. If diameter of tenderloin is
smaller than golf ball, it’s usually
considered a T-bone.

Answer 34

T-bone steak

Question 35

Lean, elegant and dazzling.
The highest-quality beef
roast. Fine texture and mild,
yet succulent flavor. Sold
whole or as a smaller,
center-cut roast.

Answer 35

Tenderloin Roast

Question 36

This steak is well-marbled, juicy
and has excellent beef flavor. The
difference between this and the
flat iron, is that the connective
tissue has not been removed.

Answer 36

Top Blade Steak

Question 37

An economical and fullflavored cut that is packed with vitamins and minerals.
For best eating, slice very thinly.

Answer 37

Top Round London Broil

Question 38

Economical, moderately
tender roast. Size varies by
retailer. The whole top
round weighs approximately
15-17 pounds.

Answer 38

Top Round Roast

Question 39

Economical, moderately
tender steaks cut from the
top round. Usually available
in 1/2-inch to 3/4-inch
thickness. Marinate before
grilling.

Answer 39

Top Round Steak

Question 40

This versatile, juicy and
delicious roast is lean and
full of flavor. Moderately
tender and boneless, it’s
available at an affordable
every day price.

Answer 40

Top Sirloin Roast

Question 41

Easily recognized by its
triangular shape. Lean,
tender and boneless. Offers
rich beef flavor at a great
value. Can be cooked whole,
steaks or saute.

Answer 41

Tri-Tip Roast

Question 42

Steaks cut from a tri-tip
roast (typically a 3-pound
roast). Lean, tender and
boneless. Rich beef flavor
and great value.

Answer 42

Tri-Tip Steak