SOLUTIONS TO EXERCISES, LESSON 2
1.
hot carcass beef (para 2-1a)
2.
28
(para 2-1a)
3.
square cut chuck
rib
short loin
sirloin
round
foreshank
brisket
plate
flank (para 2-1b)
4.
12th, 13th (para 2-1d)
5.
ribbing down (para 2-1e)
6.
d
(para 2-1e)
7.
b
(para 2-1g)
8.
eye of beef (para 2-1h)
9.
(1)
c
(para 2-2d)
(2)
d
(para 2-2e)
(3)
a
(para 2-3a)
(4)
e
(para 2-2a)
(5)
b
(para 2-3b)
(6)
f
(para 2-1c)
10.
a
(para 2-1j)
11.
jugular furrow, groove (para 2-2a)
12.
c
(para 2-2b)
13.
radius, ulna (para 2-2b)
14.
tibia, fibula (para 2-3b)
15.
Achilles tendon (para 2-3b)
MD0710
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