The boning of a cut must be accomplished with sufficient care to avoid
Steaks are divided by straight cuts at approximately a
to the grain of the meat.
List the two muscles from institutional meat purchase specifications item number
112 that are part of the "lip."
Which of the following items contains the longissimus dorsi, rhomboideus, spinalis
dorsi, complexus, multifidus dorsi, serratus ventralis, subscapularis, and splenius
Beef Rib, Ribeye Roll.
Beef Chuck, Shoulder Clod Roast, Special.
Beef Chuck, Chuck Roll.
Beef Loin, Top Sirloin Butt, Boneless.
Match the portion cut in Column II to the IMPS number in Column I.
IMPS No. 112
a. Beef Rib, Ribeye Roll
IMPS No. 114B
b. Beef Rib, Ribeye Roll Steak
IMPS No. 116A
c. Beef Chuck, Chuck Roll
IMPS No. 167A
d. Beef Chuck, Shoulder Clod Roast, Special
IMPS No. 171C
e. Beef Round, Knuckle, Peeled
IMPS No. 1112
f. Beef Round, Eye of Round