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LEC ANSCI > Module 7 > Flashcards

Module 7 Flashcards

(52 cards)

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1
Q

carcasses of meat animals are generally evaluated commercially in terms of?

A

yield and quality of lean

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2
Q

refers to the percentage of closely trimmed, boneless retail cuts on a carcass weight basis

A

Yield

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3
Q

Could be derived by dividing the unshrunk liveweight into the hot carcass weight

A

Dressing percentage

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4
Q

Factors that influence the dressing percentage

A

live weight;
fat level;
age;
gender;
diet;
breed;
distance trucked;
amount of gut fill at slaughter;
body condition

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5
Q

the cutting of carcass into standard wholesale and retail cuts

A

meat fabrication

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6
Q

proper fabrication leads to:

A

lowering of cutting losses;
making buyers conscious of what they are buying;
giving confidence to both producers and consumers

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7
Q

general principles of fabrication

A

tender meat is separated from tough meat;
thick portion is separated from thin portion;
muscles are cut across the grain;
cheap parts are separated from expensive parts

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8
Q

importance of bone structure in meat fabrication

A

acts as guide in cutting carcasses;
serves as a clue to the tenderness of a cut;
cuts are identified and named after the bone present;
bone examination could identify if the animal is old or young

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9
Q

steps in fabricating front quarter of beef carcass

A

separate the rib an plate portion by cutting between the 5th and 6th rib;
Remove the plate;
Remove the brisket and the shank;
separate the shank from brisket

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10
Q

Wholesale cuts of the frontquarter

A

Ribs;
Plate or short plate;
Brisket;
Foreshank;
Chuck

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11
Q

BEEF
Portion of the back bounded by the 6 th and 12 th ribs

A

Ribs

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12
Q

BEEF
lies opposite to the ribs

A

Plate of short plate

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13
Q

BEEF
piece containing the sternum

A

Brisket

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14
Q

BEEF
portion below the arm and elbow point

A

Foreshank

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15
Q

BEEF
shoulder portion;
includes parts of the blade bone, arm bone, five ribs, thoracic vertebrae and neck bones

A

Chuck

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16
Q

Chuck include the parts of the:

A

Blade bone;
arm bone;
five ribs;
thoracic vertebrae;
neck bones

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17
Q

BEEF
Retail cut of ribs (costillas or tadyang)

A

Short ribs;
Rib steak;
Rib roast

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18
Q

BEEF
Retail cuts of short plate (liempo)

A

Short ribs;
Plate stew

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19
Q

BEEF
retail cuts of brisket (punte de pecho)

A

brisket stew;
boneless brisket

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20
Q

BEEF
retail cuts of foreshank (kinchi)

A

Foreshank stew;
Soup bones;
Lean trimmings

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21
Q

BEEF
retail cuts of chuck (batuk)

Study These Flashcards
A

English cut;
O-bone roast or arm pot roast;
Chuck or blade roast;
Neck soup stock

22
Q

steps in fabricating hind quarter of beef carcass

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A

Remove the flank by trimming slightly over the face of the round;
Remove the round by sawing 1/2 inch below the AITCH BONE;
Left portion is the loin;

23
Q

loin is composed of

Study These Flashcards
A

sir loin and short loin

24
Q

BEEF
Wholesale cuts of the hind quarter

Study These Flashcards
A

Flank;
Loin;
Round

25
BEEF contains the part of the 13 th rib and the abdominal muscle
Flank
26
BEEF contains the backbone
Loin
27
contains the hind shank and bone of the thigh
Round
28
back bone is consists of the:
spine bone; chine body; finger bone;
29
Spine bone is also called
spinous process
30
chine body is also called
body of the vertebra
31
finger bone is also called
transverse process
32
BEEF retail cuts of the flank or navel (kanto)
flank stew; flank steak
33
BEEF retail cuts of loin (cadera)
Sirloin; Porter steakhouse; T-bone steak; Club steak
34
BEEF retail cuts of Round (pierna corta or tapadera)
Rump roast; sirloin tip; round tip; round steak; heal of round; soup bones or cross cut shank
35
The most expensive cut of beef
porterhouse steak
36
Steps in fabricating pork carcass
Separate the shoulders from the rest of the carcass by cutting between the second and third rib; Ham, feet and tail are cut by cutting across about two inches anterior the protruding pubic bone; Tail is removed by cutting on the coccygeal bones, Feet are cut at the joint between the hindshank bones and the hind feet; Loin is separated by cutting remaining tip of the blade bone to the point belo the tender loin muscle; Left portion will be the belly
37
Categories of pork cuts
Lean cuts; Primal cuts; Miscellaneous cuts
38
PORK composed of the ham, loin, and shoulder
lean cuts
39
PORK composed of the ham, loin, belly and shoulder
primal cuts
40
PORK composed of the pigs feet, tail, fat and lean trimmings, neck bones and spareribs
miscellaneous cuts
41
PORK wholesale cuts of pork carcass
should; ham; loin; belly or side
42
PORK retail cuts of shoulder (batuk)
shoulder butt or boston butt (paypay); picnic (kasim); clear plates; neck bones (buto buto); jowl
43
PORK reatail cuts of ham (pige)
trimmed ham; ham shank; ham butt; center slice
44
PORK retail cuts of loin (lomo)
pork chop (kostilla); loin end; center loin; blade end of the loin
45
PORK reatail cuts of belly or side (liempo)
spare ribs (tadyang); trimmed belly
46
seldom undergoes standard fabrication
Goat carcass
47
Cuts derived from goat carcass
Leg; Loin; Rib; Shoulder; Neck;
48
GOAT separated by a cut at the tip of the PELVIC BONES perpendicular to the underline when the carcass is extended
Leg
49
GOAT region of the carcass from the tip of the pelvic bones to the 12 th rib
Loin
50
GOAT cut from the point where loin is separated between the third and fourth rib
Rib
51
GOAT includes the regions form the 3rd rib and second cervical vertebra; include the shank portion
Shoulder
52
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LEC ANSCI (8 decks)

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