Topics:
Animal Refresher, Meat Science
Correct Sequence of Meat Cutting
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Question (English)
Proper sequence of meat cutting is:
- Carcass → Primal cuts → Sub-primal cuts → Retail cuts ✓ Correct
- Carcass → Retail cuts → Primal cuts → Sub-primal cuts
- Carcass → Sub-primal → Primal → Retail cuts
- Carcass → Sub-primal → Retail cuts → Primal
Explanation:
Correct Answer: Carcass → Primal cuts → Sub-primal cuts → Retail cuts
Meat is processed in a logical progression from large to small units — beginning with the whole carcass and ending with consumer-ready retail cuts.
Stages of Meat Cutting — Explained
| Stage | Description | Example (Beef) |
|---|---|---|
| Carcass | Whole slaughtered body after dressing | Full beef carcass (sides/quarters) |
| Primal cuts | Major primary divisions of the carcass | Chuck, Rib, Sirloin, Round, Brisket, Flank |
| Sub-primal cuts | Further divisions of primal cuts | Tenderloin (from Sirloin primal) |
| Retail cuts | Consumer-ready portions | T-bone steak, rib-eye, ground beef |
Important Wholesale Cuts by Species
- Beef/Carabeef: Chuck, Sirloin — most tender cut is Sirloin.
- Pork: Boston butt, Jowl, Ham, Picnic-shoulder, Belly (Bacon from Belly).
- Pork Ham: meat of thigh/buttocks; Bacon: from sides/back of pig.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
