This beef cuts quiz helps you spot and name the right cut at a glance. Work through cuts from ribeye to T-bone and pick up quick meat facts as you go. Practice for your next shop or cookout, sharpen meat ID skills, and feel confident ordering or grilling.
Which primal cut does ribeye steak come from?
Round primal
Loin primal
Chuck primal
Rib primal
The rib primal is located between the chuck and loin on a beef carcass. Ribeye steaks come from this section and contain the longissimus dorsi muscle, prized for its marbling and flavor. The rib primal includes ribs six through twelve, and it also yields prime rib roasts. Learn more at .
Which cut is commonly referred to as filet mignon?
Tenderloin
Ribeye
Sirloin
Strip loin
Filet mignon is a French term meaning "cute filet," and it refers to a steak cut from the small end of the tenderloin. This muscle does little work, making it one of the most tender cuts on the carcass. It is prized for its buttery texture and leanness. Read more at .
From which section is a T-bone steak cut?
Round
Sirloin
Rib
Short loin
The T-bone steak is cut from the short loin primal, which is located behind the rib and before the sirloin. It contains both the strip loin (longissimus) and a smaller portion of tenderloin. The T-shaped bone separates these two muscles, giving the steak its name. More details at .
Which steak is best known for its high marbling and rich flavor?
Flank steak
Ribeye
London broil
Tenderloin
Ribeye steaks are renowned for their abundant intramuscular fat, or marbling, which renders during cooking and enhances flavor. The longissimus dorsi muscle from the rib primal is well-marbled and succulent. This makes ribeye a favorite among steak enthusiasts seeking rich taste. See for more information.
Ground beef is most commonly made from which primal cut?
Loin
Tenderloin
Chuck
Brisket
Chuck is a heavily worked muscle group with a good balance of fat and lean, making it ideal for ground beef. Its connective tissue and moderate fat content yield flavorful, juicy ground meat. Other primals like tenderloin are too lean and expensive for grinding. More at .
Which cut is long and flat, often used for fajitas?
Skirt steak
Tenderloin
Sirloin steak
Flank steak
Skirt steak comes from the beef plate, just below the rib, and has a long, flat shape. It is prized for its intense beefy flavor and is often used in fajitas. Because of its coarse grain, it's usually marinated before quick grilling at high heat. Learn more at .
Which primal section does the round steak come from?
Rib
Round
Chuck
Loin
The round primal is located in the hind leg of the animal and is divided into subprimal cuts like top round, bottom round, and eye of round. Round steaks come from this area and are lean but can be tough due to muscle use. They're often roasted or braised for best texture. See .
Which cut is known for its extreme tenderness and lean profile?
Bottom round
Tri-tip
Top sirloin
Tenderloin
The tenderloin muscle (psoas major) does very little work, yielding one of the most tender and lean cuts of beef. It's the source of filet mignon and Chateaubriand. The minimal connective tissue contributes to its fine texture. More at .
Which cut is typically used for beef stew due to its collagen content?
Chuck roast
Ribeye
Sirloin
Tenderloin
Chuck roast comes from the shoulder and contains a high amount of connective tissue, including collagen. When slow-cooked, the collagen breaks down into gelatin, adding body and richness to stews. This makes chuck ideal for braising and long-simmered dishes. Read more at .
Which steak is characterized by a bone shaped like a 'T'?
Flat iron
Ribeye
T-bone
Porterhouse
The T-bone steak features a T-shaped lumbar vertebra bone with meat on both sides: the strip loin and a small portion of tenderloin. It's cut from the short loin primal. The T shape is its most recognizable characteristic. More info at .
Which cut is often sliced thin against the grain for dishes like carne asada?
Strip steak
Tenderloin
Flank steak
Top round
Flank steak is a flat, lean cut from the abdominal muscles and has long, visible muscle fibers. Slicing it thin against the grain shortens those fibers and makes the meat easier to chew. It's a favorite in Latin cuisines for carne asada. Learn more at .
Which primal cut does brisket come from?
Round primal
Chuck primal
Brisket primal
Loin primal
Brisket is its own primal cut, taken from the lower chest or breast of the animal. It's composed of two muscles: the flat and the point, both high in connective tissue. Brisket is ideal for low-and-slow cooking like smoking or braising. More at .
Which roast is lean and economical, coming from the round primal?
Chuck roast
Top round roast
Tenderloin roast
Ribeye roast
Top round roast comes from the inside of the rear leg, offering a lean and affordable option for oven-roasting. While less tender than loin cuts, it serves well when cooked to medium and thinly sliced against the grain. This is a popular choice for deli-style roast beef. Details at .
Which steak cut features a larger tenderloin section adjacent to the bone, distinguishing it from a T-bone?
T-bone
Porterhouse
Flank steak
Ribeye
A porterhouse steak is similar to a T-bone but includes a larger portion of the tenderloin on one side of the T-shaped bone. The USDA defines specific size requirements for the tenderloin section to qualify as a porterhouse. This makes the porterhouse larger and more premium compared to the T-bone. See .
Which primal cut is primarily used for making burnt ends?
Sirloin
Chuck
Round
Brisket
Burnt ends are flavorful, caramelized chunks of meat that come from the point half of a beef brisket. The brisket point has generous marbling and connective tissue that renders down during long smoking. Pitmasters cube the point and sauce it again to produce the signature burnt ends. More at .
The Denver steak is cut from which primal section?
Chuck
Loin
Rib
Round
Denver steak is a relatively new cut from the serratus ventralis muscle located in the underblade of the chuck primal. It was developed by the National Cattlemen's Beef Association to maximize tenderness and flavor from the shoulder region. It's well-marbled and suitable for grilling. Learn more at .
New York strip steak comes from which primal area?
Rib
Short loin
Chuck
Sirloin
The New York strip, also known simply as strip steak, is cut from the short loin primal. It is the boneless portion of the T-bone/porterhouse without the tenderloin side. This steak is prized for its rich flavor and fine texture. See .
The picanha cut, popular in Brazilian cuisine, is taken from which part of the beef?
Outside skirt
Inside round
Ribeye
Top sirloin cap
Picanha is the top sirloin cap, also known as the rump cap or culotte. It is a triangular muscle sitting atop the sirloin with a thick fat cap. Brazilian churrascarias serve it sliced across the grain for maximum tenderness. More at .
London broil in North America typically refers to cooking which cut?
Top round
Chuck roast
Flank steak
Sirloin
London broil is a method of preparation rather than a specific cut, but it commonly uses lean, tougher cuts like top round or flank. The meat is marinated, broiled or grilled quickly, then thinly sliced across the grain. Top round is most frequently sold under the London broil name in grocery stores. More at .
The flat iron steak comes from which region of the carcass?
Chuck
Round
Rib
Loin
Flat iron steak is cut from the shoulder (specifically the top blade) in the chuck primal. It was developed to maximize tenderness by removing the tough connective tissue that runs through the middle of the muscle. The result is a well-marbled, tender steak suited for grilling. See .
Which steak originates from the beef plate primal just below the rib?
Skirt steak
Tri-tip
Strip steak
Flank steak
Skirt steak is a long, thin cut from the diaphragm muscle of the plate primal, which lies below the rib. It's known for its pronounced beefy flavor and is often marinated and quickly grilled. Because of its open grain, it should be sliced thin against the fiber for tenderness. More at .
Which cut is renowned for its abundant marbling and is often graded as USDA Prime?
Eye of round
Top sirloin
Ribeye
Tenderloin
Ribeye steaks are often found in the USDA Prime category because the rib primal produces cuts with extensive intramuscular fat, resulting in superior marbling. This marbling creates juiciness and flavor when cooked. Prime ribeye is a top choice for dry aging and gourmet steakhouse menus. More at .
Which steak is most commonly used in Philly cheesesteaks for its balance of flavor and tenderness?
Sirloin
Flank steak
Tenderloin
Ribeye
Ribeye is thinly sliced and chosen for Philly cheesesteaks due to its rich marbling, which adds flavor, and enough tenderness to cook quickly on a griddle. Its fat content prevents the meat from drying out during fast cooking. Many sandwich shops specifically request ribeye for authenticity. Read more at .
Which flat, lean steak is commonly marinated and grilled for fajitas?
Sirloin steak
Flank steak
Round steak
Skirt steak
Flank steak is a lean, flat cut from the belly of the animal that benefits from marinating to tenderize its coarse fibers. After marinating, it grills quickly and is sliced thin against the grain for fajitas. Its beefy flavor and affordability make it a popular choice. More at .
Which primal section yields the short ribs most often used for braising?
Plate
Chuck
Rib
Loin
Plate short ribs are cut from the lower portion of the rib primal, just beneath the ribeye area. They contain ample connective tissue and fat, making them ideal for slow braising and stewing. The meat becomes tender and silky as the collagen breaks down. See .
The ribeye cap, prized for its tenderness, comes from which muscle?
Spinalis dorsi
Serratus ventralis
Psoas major
Longissimus dorsi
The spinalis dorsi is the outer cap muscle on the rib primal, surrounding the eye of the ribeye (longissimus dorsi). It's highly marbled and renders down to yield a buttery texture, often separated as a distinct steak. This cap is considered the most flavorful part of the ribeye. More at .
The hanger steak, also known as butcher's steak, comes from which muscle?
Longissimus dorsi
Diaphragm (crura)
Biceps femoris
Psoas major
Hanger steak is cut from the crura of the diaphragm, which hangs (hence the name) between the rib and the loin. It's prized for its beefy flavor and relative tenderness. Because each animal only yields a small amount, it's sometimes called the butcher's steak. More at .
Tri-tip originates from which primal section?
Bottom sirloin
Round
Top sirloin
Flank
Tri-tip is a triangular cut from the bottom sirloin subprimal. It became popular on the Central Coast of California as a barbecue cut. The shape and marbling make it ideal for grilling or roasting before slicing. See .
The petite tender, sometimes called the shoulder tender, is which muscle?
Latissimus dorsi
Teres major
Infraspinatus
Psoas major
The teres major muscle is located in the chuck, beneath the shoulder blade. It's been marketed as the "petite tender" or "shoulder tender" due to its fine grain and tenderness comparable to the tenderloin. It's an underutilized cut with great flavor. More at .
Which cut benefits most from marinating to break down its coarse muscle fibers?
Sirloin
Ribeye
Tenderloin
Flank steak
Flank steak has long, coarse muscle fibers that can be tough if cooked without preparation. Marinating with acidic ingredients helps break down those fibers, improving tenderness and flavor. After marinating, it benefits from high-heat grilling and slicing against the grain. More at .
Which bone-in roast is most suitable for dry aging due to its high fat content and protective bone?
Brisket
Chuck roast
Standing rib roast
Sirloin roast
A standing rib roast (prime rib) is ideal for dry aging because the bone and surrounding fat shield the meat, preventing excessive drying. The rib primal's marbling also intensifies, enhancing flavor and tenderness during the aging process. This yields a superior steak or roast cut. More at .
Which steak is made exclusively from the longissimus dorsi muscle without the spinalis cap?
Flank steak
Strip steak
Ribeye
Tenderloin
The strip steak, or New York strip, is cut from the longissimus dorsi and excludes the spinalis dorsi cap. This gives it a uniform thickness and fine texture. It's prized for its balance of tenderness and beef flavor. More at .
What distinguishes the outside skirt steak from the inside skirt steak?
Leaner and less flavor
Includes a bone
Thicker and more tender
Comes from the round
Outside skirt steak comes from the diaphragm's outer portion and is thicker, more tender, and more flavorful than the inside skirt. Inside skirt has finer grain but less fat. Both come from the plate primal but outside skirt is generally preferred by chefs. More at .
What is the French term for a bone-in ribeye steak?
Côte de boeuf
Tournedos
Entrecôte
Bifteck à cheval
'Côte de boeuf' translates literally to 'beef rib' in French and refers to a bone-in ribeye steak typically roasted whole. Entrecôte is a boneless ribeye, and tournedos are small medallions cut from the tenderloin. The term bifteck à cheval refers to steak with a fried egg on top. More at .
The eye of round steak is cut from which part of the round primal?
Top sirloin
Inside round
Bottom round
Outside round
The eye of round is the central, cylindrical muscle located on the inside of the rear leg, known as the inside round. It's very lean with minimal fat and connective tissue. Because of its leanness, it's best cooked with moisture or thinly sliced. More at .
Bavette d'aloyau is the French name for which North American cut?
Sirloin tip
Flap meat (bottom sirloin)
Flat iron
Skirt steak
Bavette d'aloyau is the French term for flap meat, which comes from the bottom sirloin, near the flank. It's a thin, flavorful cut with a loose grain, ideal for marinating and fast cooking. American butchers often call it 'flap steak.' More at .
Which cut is commonly used when making osso buco, cross-cut into rounds?
Brisket
Chuck roast
Beef shank
Short ribs
Osso buco is traditionally made from cross-cut veal or beef shanks, which include the marrow-filled bone. The beef shank is taken from the leg portion and is tough but flavorful, benefiting from long, moist cooking methods. The marrow enriches the sauce and texture. More at .
The Boston butt roast comes from which primal section?
Round
Chuck
Loin
Rib
Despite its name, the Boston butt is a pork cut taken from the upper part of the pig's shoulder, analogous to beef chuck in placement. In beef terms, a 'butt' corresponds to a section of the shoulder near the neck. It's rich in connective tissue, making it ideal for slow cooking. For more, see .
Sirloin tip roast is cut from which part of the round primal?
Eye of round
Bottom round
Top round
Inside round
The sirloin tip roast, also called the round tip, comes from the front end of the hind leg, part of the round primal specifically the top round. It's lean and best roasted or slow-cooked to preserve moisture. It's a budget-friendly alternative to more tender roasts. See .
What is the anatomical name for the muscle that forms the beef tenderloin?
Longissimus dorsi
Serratus ventralis
Psoas major
Teres major
The beef tenderloin is anatomically the psoas major muscle, which runs along the spine. It's protected within the vertebral column, doing very little work, which explains its exceptional tenderness. Understanding these muscle names is key for advanced meat identification. More at .
Under the North American Meat Processors (NAMP) numbering system, which number is assigned to the ribeye roll (boneless rib primal)?
114
112
111
113
NAMP Item 112 refers to the ribeye roll, which is the boneless rib primal consisting of the longissimus dorsi and spinalis dorsi. Item 111 is the ribeye steak, cut portioned, while 113 and 114 are other muscle separations. The NAMP guide standardizes these numbers across the industry. More at .
What is the anatomical name for the muscle known as tri-tip?
Tensor fasciae latae
Biceps femoris
Psoas major
Infraspinatus
Tri-tip is the common name for the tensor fasciae latae muscle, located in the bottom sirloin. This anatomical term refers to the muscle that creates the triangular shape of the cut. It's less known outside butchers and chefs focusing on precision butchery. Learn more at .
Under the NAMP system, which number corresponds to the strip loin, commonly sold as New York strip steak?
173
174
176
169
NAMP Item 174 designates the strip loin subprimal, which is cut into New York strip steaks. This standardized numbering helps distributors and processors specify cuts precisely. Other numbers like 169 or 176 refer to different roasts or steak preparations. More at .
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AI Study Notes
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Study Outcomes
Identify Common Beef Cuts -
Use visual and descriptive cues to correctly identify T-bone, ribeye, sirloin, and other popular cuts in our meat id quiz.
Differentiate Steak Varieties -
Recognize and distinguish the unique characteristics of various steak types through targeted retail meat quiz questions.
Apply Butchery Terminology -
Use proper butchery vocabulary in our beef cuts identification quiz to communicate effectively in the kitchen or at the meat counter.
Sharpen Meat ID Skills -
Practice with authentic images in our retail meat quiz to improve accuracy and speed when you identify beef cuts in real-world scenarios.
Boost Kitchen Confidence -
Gain the assurance to select and cook the ideal cut for any recipe after completing this meat cuts quiz.
Cheat Sheet
Know Primal vs Subprimal Cuts -
Understanding the eight primal sections - from chuck to round - forms the foundation of any meat id challenge. A simple mnemonic like "Cows Really Love Sirloin and Round" helps you recall Chuck, Rib, Loin, Sirloin, and Round; see USDA FSIS charts for detailed subprimal breakdowns.
Distinguish T-Bone from Porterhouse -
The key difference lies in the tenderloin portion: a Porterhouse must have at least 1.25 inches of tenderloin versus 0.5 inches for a T-Bone, according to Beef Research standards. Spotting this in a beef cuts identification quiz ensures you're naming the right steak every time.
Spot Ribeye Characteristics -
Ribeye steaks are cut from the rib primal and feature a central "eye" of meat surrounded by a cap, unlike back ribs which have visible bone arches. Texas A&M AgriLife Extension notes that the spinalis dorsi (ribeye cap) is your visual cue in any retail meat quiz.
Use Marbling and Texture as Clues -
USDA grading definitions link abundant, evenly distributed marbling with tenderness in cuts like Rib and Sirloin, helping you identify premium pieces at a glance. In a beef cuts identification quiz, focus on fat fleck patterns to differentiate similar-looking steaks.
Match Cuts to Cooking Methods -
Knowing that tougher muscles like chuck benefit from braising while tender loin steaks shine on the grill boosts both identification and cooking skills. Colorado State University Extension recommends referencing cook-method guides when tackling a retail meat quiz to reinforce your cut-to-prep knowledge.
