Quiz Answer Key and Fun Facts
1. Let's begin with a cut that's considered among the lower quality ones due to the original muscle being used a lot in the animal's life. Taken from any of the animal's legs, what is the name of this somewhat inferior cut that still has many uses?
2. The lowest quality steak-grade cut is from the lower sides of the animal and belongs to the hindquarters. London broil and some fajitas use this cut which is also used for ground beef. What is its name?
3. Another of the lesser cuts sounds almost like you would want to discard the meat right away, but that would be a waste. Used for hamburgers but also for various boned and boneless steaks, what is the name of this cut?
4. Responsible for some of the fattiest beef and located towards the bottom rear of the forequarter, this cut tends to yield relatively tough meat. What is the name of this section?
5. The best part of the forequarter is its top rear section, from which many popular types of steak are derived. Named after an anatomical feature the animal has several of, what is this cut called?
6. A quite versatile cut, suitable for roasts, some types of steak and many other preparations is taken from the animal's rear leg. What is the proper name of this cut?
7. We're approaching the best parts of the animal now: the loins. They represent the front top quadrant of the hindquarters. Of that area, the front half (with a small exception) has a single name. What is this cut called?
8. The rear half of loin meats is the source of some of the most tender beef. The nomenclature is slightly confusing there - what is the proper name of the uppermost loin section directly left and right of the animal's spine?
9. Considered a prime cut, second only to tenderloin, top sirloin is the source of very tender steaks that can be prepared at any level of doneness all the way from tartare (raw) up to well done. In America, the top sirloin steak is sometimes sold under a specific, slightly misleading, French name: which one?
10. I've organized my questions from the least desirable to the best cut, so it's only fitting to end with the tenderloin. Which does describe the location of this cut on the (standing) animal's body?
Source: Author WesleyCrusher
This quiz was reviewed by FunTrivia editor Bruyere
before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.