23.
Select the cut that includes the deep pectoral muscle, the superficial pectoral
muscle, and the anterior end of the sternum bones.
a. Beef Short Ribs.
b. Beef Chuck, Square-Cut.
c.
Beef Rib Primal.
d. Beef Brisket.
e. Beef Foreshank.
24.
Which cut has the surface fat trimmed to not exceed 1/4 inch at any point?
a. Beef Short Ribs.
b. Beef Loin, Short Loin.
c.
Beef Loin, Sirloin.
d. Beef Brisket, Deckle Off, Boneless.
e. Beef Loin, Tenderloin, Full.
25.
Which cut is from the anterior section of the loin and contains the 13th rib mark?
a. Beef Loin, Sirloin.
b. Beef Loin, Tenderloin, Full.
c.
Beef Loin, Strip Loin, Boneless.
inch in depth.
26.
A score into the tenderloin is not acceptable if it exceeds
MD0710
3-29