23.
Which steak must be practically free of fat and membranous tissue? (Identify by
the IMPS item number.)
a.
193.
b.
1112.
c.
1173.
d.
1180A.
e.
1189.
24.
The steak that consists of the rectus abdominis muscle is the
steak.
a.
Beef Loin, Tenderloin Steak.
b.
Beef Rib, Ribeye Roll, Steak.
c.
Flank, Flank Steak.
d.
Beef Loin, Strip Loin Steak, Boneless, Center-Cut.
25.
Which item requires that the narrowest diameter of the cut surface of the psoas
major muscle be a minimum of one inch?
a.
Beef Loin, Strip Loin Steak, Boneless, Center-Cut.
b.
Beef Rib, Ribeye Roll Steak.
c.
Beef Loin, Top Sirloin Butt Steak, Semi Center-Cut, Boneless.
d.
Beef Loin, Tenderloin Steak.
MD0710
4-18