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Meat

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

Wholesale cuts were sold as

Back (Answer)

Boxed Beef

#2
Front (Question)

Retail cuts are sold as

Back (Answer)

Case Ready meats

#3
Front (Question)

Advantages of Case Ready meats:

Back (Answer)

• Buy only what you want • Longer shelf life • Lower or No Mess • Decrease number of people - levels of contamination

#4
Front (Question)

Disadvantages of Case Ready meats:

Back (Answer)

increased packaging = increased prices

#5
Front (Question)

What is processing?

Back (Answer)

Mechanical, chemical, or enzymatic treatment that alters the original form of the product.

#6
Front (Question)

Advantages of processing:

Back (Answer)

• greater utilization (lower value cuts) • increased palatability • greater convenience • greater variety • improve portion control • composition control • preservation - increased storage life

#7
Front (Question)

Three Functions of Salt (NaCl or KCl):

Back (Answer)

• preservation • protein extraction (glue that holds them together) • flavor

#8
Front (Question)

Nitrites & Nitrates that provide pink color and flavor, prevents food poisening and decreases rancidity.

Back (Answer)

NO3 -> NO2

#9
Front (Question)

Purpose of phosphates (type of erythorbates & ascorbates)

Back (Answer)

increase water-holding capacity

#10
Front (Question)

Mechanical Methods Used in Processing for adding cure:

Back (Answer)

• pumping or injecting - dry cure (rub)

#11
Front (Question)

Mechanical Methods Used in Processing

Back (Answer)

Grinding, chopping, emulsifying

#12
Front (Question)

Degree of fineness affects texture, also known as

Back (Answer)

palatability

#13
Front (Question)

Other processing methods:

Back (Answer)

• smoking • heat processing • fermentation • dehydration

#14
Front (Question)

USDA Meat Grading and Certification is voluntary

Back (Answer)

True

#15
Front (Question)

Used as a basis for marketing livestock - as fat increases, __________ increases

Back (Answer)

Dressing Percentage

#16
Front (Question)

Average Dressing Percentages for Species

Back (Answer)

Cattle = 63% Lamb = 50% (larger digestive tract) Swine = 75%

#17
Front (Question)

Quality Grade

Back (Answer)

measure of expected palatability (based on maturity and marbling) Standard - Prime

#18
Front (Question)

Yield Grade

Back (Answer)

used to determine the % of retail cuts in a carcass (quantity) 1-5

#19
Front (Question)

Two different USDA Services

Back (Answer)

Inspection and Grading

#20
Front (Question)

Inspection refers to Wholesomeness

Back (Answer)

Grading refers to Palatability/Quantity

#21
Front (Question)

Inspection is Mandatory

Back (Answer)

Grading is Optional

#22
Front (Question)

Inspection is Government paid

Back (Answer)

Grading is Packer Paid

#23
Front (Question)

Major Beef Wholesale Cuts

Back (Answer)

Chuck Rib Loin Round Brisket/Plate/Flank

#24
Front (Question)

Component responsible for its red color, a protein used for oxygen storage in the muscle

Back (Answer)

Myoglobin