Meat Science Jeopardy

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Meat Science Jeopardy
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Meat Science
Meat ID Meat processing Meat cookery General Meat Meat Misc.
100 100 100 100 100
300 300 300 300 300
500 500 500 500 500
700 700 700 700 700
1000 1000 1000 1000 1000
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Name this wholesale cut
Beef ribeye steak?
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Name this wholesale cut?
Lamb rib chops?
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Name this wholesale cut?
Pork loin roast?
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Name this wholesale cut
Beef Round steak ?
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Name this wholesale cut
Beef skirt steak?
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What are the 8 main steps to the slaughter
process?
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What is rigor mortis
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 USDA yield grades are designed to
predict_________?
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Primal cuts are also known as _________ cuts?
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What are 3 components of meat palatability?
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What are 3 factors that affect meat flavor?
. ?
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In meat cookery, what are the 3 main methods of
heat transfer and give an example of each?
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What are 4 ways to improve meat tenderness?
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What is shear force?
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What are 5 dry-heat methods of cooking meat?
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If you have a 1300 lb steer and it has a dressing
of 63, What is its HCW?
?
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Marbling is ______________ fat?
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What are the two types of muscles and describe
them.
?
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In what pork whole sale cut, do we get the retail
cut the ham?
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In what pork wholesale cut do you get the retail
cut bacon?
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A medium rare steak should be cooked to an
internal temp. of ___ degrees F.?
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As an animals fat increase, its water
content_________ ?
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Live animal inspection is known as______ and
carcass inspection is known as _________?
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Final Jeopardy!!
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