Beef Cuts Quiz
Questions: 16 · 10 minutes
1. You want beef for a braise that becomes tender after a long simmer. Which choice is especially suitable?
Strip steak
Filet mignon
Chuck roast
Top sirloin steak
2. Which cut is prized primarily for tenderness because its muscle does relatively little work?
Chuck eye
Bottom round
Skirt steak
Tenderloin
3. Which beef cut is most commonly cured to make corned beef?
Tenderloin
Brisket
Ribeye
Top blade
4. You have a whole brisket and several hours before dinner. Which cooking approach best suits the cut?
Sear it briefly and serve it rare immediately
Cook it slowly with steady, gentle heat
Poach it quickly, then chill it
Slice it raw before applying heat
5. Flat iron steaks are fabricated from which source muscle or cut?
Top blade from the chuck
Brisket flat
Inside round
Tenderloin
6. Which steak is cut from the rib primal and is especially known for rich marbling?
Ribeye
Top round
Flank steak
Tenderloin
7. A roast is labeled as coming from the muscular hind leg of the animal. Which primal section supplied it?
Rib
Chuck
Plate
Round
8. Why does beef shank generally respond better to slow, moist cooking than to a quick sear?
Its heavy marbling must be chilled before it can melt
Its connective tissue needs time to soften into gelatin
Its central bone prevents heat from reaching the meat
Its mild flavor needs hours to become noticeable
9. A recipe calls for tri-tip. From which section is this triangular cut taken?
The rib primal
The brisket primal
The beef shank
The bottom sirloin
10. A butcher cuts boneless steaks from the same rib section commonly used for a prime rib roast. What are those steaks typically called?
Sirloin tip steaks
Flank steaks
Ribeye steaks
Hanger steaks
11. At the butcher counter, a porterhouse and a T-bone look similar. What usually distinguishes the porterhouse?
It is always cut completely boneless
It comes without a strip-loin portion
It includes a larger tenderloin portion
It comes from the round rather than the short loin
12. A cook marinates a thin, strongly flavored steak and plans to sear it quickly over high heat. Which cut best matches that plan?
Skirt steak
Brisket flat
Beef shank
Eye of round roast
13. You want a relatively lean steak that still works well on a grill. Which option is the best fit?
Brisket point
Top sirloin steak
Beef shank
Short ribs
14. A grilled flank steak tastes good but seems chewy. What should you do when carving the next one?
Slice it thinly across the grain
Leave it whole so the fibers remain intact
Carve only from the narrow end toward the wide end
Cut it into thick slices parallel to the muscle fibers
15. Which two muscles appear on opposite sides of the T-shaped bone in a T-bone steak?
Ribeye and chuck eye
Top round and eye of round
Strip loin and tenderloin
Brisket flat and brisket point
16. A restaurant menu lists filet mignon. From which larger cut are these steaks portioned?
Strip loin
Chuck roll
Eye of round
Tenderloin