Quiz about Steak The Red Meat Eater
Quiz about Steak The Red Meat Eater

Steak: The Red Meat Eater Trivia Quiz


Here's some questions for you real carnivores; vegans should abstain from this quiz as it is all about that wonderful red meat called STEAK!

A multiple-choice quiz by Zeron7. Estimated time: 4 mins.
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Author
Zeron7
Time
4 mins
Type
Multiple Choice
Quiz #
82,576
Updated
Dec 03 21
# Qns
15
Difficulty
Average
Avg Score
9 / 15
Plays
4677
Last 3 plays: Guest 81 (0/15), Guest 81 (0/15), Guest 87 (5/15).
This quiz has 2 formats: you can play it as a or as shown below.
Scroll down to the bottom for the answer key.
1. Cut from tenderloin, these are the most tender steaks one can buy. Do not marinate and avoid overcooking. Hint

Porterhouse
T-Bone
NY Strip
Filet Mignon

2. Originally served in pubs, this is a large, flavorful steak cut from the short loin, nearest to the sirloin. The tenderloin portion of this steak can be served as filet mignon. Hint

Porterhouse
Ribeye
Flank
Filet rouge

3. Do not confuse this one with ordinary sirloin, which includes a bone. It is great marinated and grilled. This steak can also be substituted with a nice tri-tip roast. Hint

Tenderloin
T-Bone
NY Strip
Top Sirloin

4. Which steak is easily identified by its bone? Hint

Rib Steak
Rump Steak
T- Bone
Boned Sirloin

5. When the tenderloin strip has been removed from the short loin, the remaining steak is called what? Hint

Shell Steak
All Listed Choices
Kansas City Strip
New York Strip

6. What is the best recommended way to prepare a T-Bone steak? Hint

Baking
Broiling
Pan Frying
Sautee Method with Mushrooms and Onions

7. Which of the following is NOT a USDA standard for grading steak before it can be sold? Hint

Select
Standard
Special
Prime

8. In reference to all steaks, what does the term "marbling" signify? Hint

Actual fat content of the meat
Intra-muscular fat, appearing as white flecks in the red meat
Weight of the steak regarding maximum price at which it may be sold
None Listed

9. How old must "Grade A" Maturity beef (for steak use) be, according to the USDA? Hint

9 to 22 Months
22 to 28 Months
12 to 18 Months
24 to 36 Months

10. Which of the following is generally true about grain-fed beef as compared to grass-fed beef? Hint

It contains significantly less fat
The same cut will weigh less
The same cut will weigh more
It contains significantly more fat

11. How long have USDA standards existed in the beef industry? Hint

Since 1988
Since 1900
Since 1965
Since 1950

12. Upton Sinclair wrote a book in 1906 that exposed the corrupt and unsanitary US meatpacking industry and stockyards so vividly that beef (and particularly steak) prices plummeted 95 per cent for about three years. What was the title of the book? Hint

"The Compromise"
"The Jungle"
"The Corrupt Side Of The Table"
"To Serve Man"

13. If one orders a steak, he or she notices that upon cutting into it, there is a slight amount of blood and a pinkness in the middle. This steak has been cooked in what fashion? Hint

Rare
Medium Rare
Medium
Medium Well

14. Kobe beef is considered to be a world delicacy when served as a steak. From where does it originate? Hint

Japan
Philippines
Korea
Hawaii

15. Which US cattle are considered to be the best domestic (farm raised, not roaming free) steak producers? Hint

Longhorns
Black Angus
Jerseys
Guernseys


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Quiz Answer Key and Fun Facts
1. Cut from tenderloin, these are the most tender steaks one can buy. Do not marinate and avoid overcooking.

Answer: Filet Mignon

Usually wrapped in bacon to enhance flavor.
2. Originally served in pubs, this is a large, flavorful steak cut from the short loin, nearest to the sirloin. The tenderloin portion of this steak can be served as filet mignon.

Answer: Porterhouse

Recommended to be served with Porter, Ale, and Stout. Hence, the name of Porterhouse.
3. Do not confuse this one with ordinary sirloin, which includes a bone. It is great marinated and grilled. This steak can also be substituted with a nice tri-tip roast.

Answer: Top Sirloin

A true summer grilling highlight!
4. Which steak is easily identified by its bone?

Answer: T- Bone

Since the bone is shaped like a "T", it must be a T-Bone. Just too easy for such trivia gurus!
5. When the tenderloin strip has been removed from the short loin, the remaining steak is called what?

Answer: All Listed Choices

It just depends on the geographical area; all are correct. This steak is also the most popular sold in both restaurants and supermarkets.
6. What is the best recommended way to prepare a T-Bone steak?

Answer: Broiling

Broiling is the most internationally recommended method, but pan-broiling (not frying) is recommended for thinner cuts. Veggies can always be sauteed on the side and added to the steak later. As a matter of fact, sauteed vegetables are almost never prepared with the steak, although steak juices from the meat preparation itself are usually added to the saute mixture (along with red wine). Let's order!
7. Which of the following is NOT a USDA standard for grading steak before it can be sold?

Answer: Special

The other is choice. It is all dependent on levels of marbling.
8. In reference to all steaks, what does the term "marbling" signify?

Answer: Intra-muscular fat, appearing as white flecks in the red meat

Marbling is also controlled by the USDA rating system. Flavorness and tenderness are greatly enhanced by marbling. For example, prime cuts would have moderately abundant marbling, choice would have small marbling, select cuts would have only slight marbling.
9. How old must "Grade A" Maturity beef (for steak use) be, according to the USDA?

Answer: 9 to 22 Months

Meat companies vary, (such as Omaha Steaks and Kamuela) but this answer is per USDA policy.
10. Which of the following is generally true about grain-fed beef as compared to grass-fed beef?

Answer: It contains significantly more fat

Grain-fed beef usually comes from a more industrialized method of raising and feeding cattle, resulting in a product richer in fat and slower to cook. Most Argentinian beef is of the grass-fed variant and has a quite different taste.
11. How long have USDA standards existed in the beef industry?

Answer: Since 1965

It was 1965. Specifically, they are based on the percentage yields of boneless, closely trimmed, retail cuts.
12. Upton Sinclair wrote a book in 1906 that exposed the corrupt and unsanitary US meatpacking industry and stockyards so vividly that beef (and particularly steak) prices plummeted 95 per cent for about three years. What was the title of the book?

Answer: "The Jungle"

This book was so powerful that some facilities were actually closed down, never to reopen. Licensing and thorough inspections became commonplace. Sinclair also received so many death threats that he was forced to move abroad for awhile.
13. If one orders a steak, he or she notices that upon cutting into it, there is a slight amount of blood and a pinkness in the middle. This steak has been cooked in what fashion?

Answer: Medium Rare

It's medium rare; it also happens to be the most popular choice per "Food and Wine".
14. Kobe beef is considered to be a world delicacy when served as a steak. From where does it originate?

Answer: Japan

It's true, and since it is not heavily exported, one usually has to order a steak in country. It is expensive as well, running between $175-$225 dollars U.S. (depending upon the restaurant) for a 16 oz. steak.
15. Which US cattle are considered to be the best domestic (farm raised, not roaming free) steak producers?

Answer: Black Angus

It's the Black Angus, the bulls of which can reach a weight of one ton. All others except the Texas Longhorn listed are dairy cattle.

The Sources for this quiz were World Book Encyclopedia website, www.kamuela.com, www.foodandwine.com, and www.omahasteaks.com. Thanks!
Source: Author Zeron7

This quiz was reviewed by FunTrivia editor Bruyere before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.
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