6.
The term ribbing down is best described as:
a.
Dividing the forequarter into wholesale cuts
b.
Dividing the hindquarter into wholesale cuts
c.
Dividing the beef carcass into sides
d.
Dividing the sides of beef into forequarters and hindquarters
7.
The 13th beef rib is in the:
a.
Forequarter
b.
Hindquarter
8.
The muscle that is exposed is the
or back
muscle when a side of beef is ribbed down.
9.
Match the term in Column I to the definition in Column II.
COLUMN I
COLUMN II
(1)
Skirt
a.
The internal surface of the abdominal cavity
(2)
Kidney knob
b.
Attaches the gastrocnemius muscle to the
bone. Used to hang the hindquarter from
(3)
Flank pocket
the meat rail
Jugular furrow
(4)
c.
The flat muscle that separates the thoracic
cavity from the abdominal cavity
(5)
Gambrel cord
d.
The kidney and surrounding fat
(6)
Open beef side
e.
A groove between the neck muscles in which
the esophagus, trachea, and blood vessels
are found
f.
The left side of the beef carcass; the kidney
knob is attached loosely, leaving a space
between it and the flesh beneath
MD0710
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