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About This Quiz
Flank, new york strip, chicken leg - many of us enjoy a serving of meat, poultry, or fish, but do we really know where that protein came from? Any good cook or food lover does. Do you?
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Which cut of meat corresponds with this picture?
Beef chuck
Chuck is a low-priced primal cut of beef, known for its toughness due to a large amount of connective tissue. Since it is rich in fat, it is considered to be a good option for making ground beef.
Beef steak
Ribeye
Flank steak
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Which cut of meat corresponds with this picture?
Beef chuck
Beef brisket
The term "brisket" is derived from the Middle English "brusket," which in turn comes from earlier Old Norsk brjósk, meaning cartilage. The brisket muscles support about 60% of the body weight of the beast. This requires a significant amount of connective tissue, which gives brisket a signature texture when cooked correctly.
Top-round steak
Sirloin
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Which cut of meat corresponds with this picture?
Beef shank
The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.
Chuck eye
Loin chop
Shoulder roast
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Which cut of meat corresponds with this picture?
Chuck eye
Loin
T-bone
Beef ribs
The country-style chuck ribs came to be recognized as a legitimate meat cut in the 1960s, when a butcher named Cliff Bowes came up with a novel method to sell a pork loin’s rib end. He cut the fat-filled meat in the form of strips that bore similarity to ribs. This is the same cut that was introduced for beef as well.
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Which cut of meat corresponds with this picture?
Beef sirloin
Sirloin comes from the French word "surlonge," which means "upper part of the loin." Sirloin roast is a boneless cut of meat, typically sold rolled and tied in order to facilitate cooking. This is a juicy and somewhat tender cut of beef that can bring exceptionally good results when cooked properly.
Ribeye
Ranch steak
Arm roast
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Which cut of meat corresponds with this picture?
Back ribs
Tongue
Rolled brisket
Beef top sirloin
Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin.
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Which cut of meat corresponds with this picture?
Beef flank steak
Flank Steak is extracted from the beef flank primal section, which comprises the abdominal muscles of a cow. The burger patties available at the fast food giant McDonald's contain a mixture of flank and 100 percent forequarter.
Round steak
Sirloin
Oxtail
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Which cut of meat corresponds with this picture?
Arm roast
Beef bottom loin
The lower, or bottom, sirloin can also be purchased as a roast, but more commonly gets broken down into smaller sections. For example, the relatively tender tri-tip, a triangular muscle located within the bottom sirloin, can be cut out and sold for roasts, bistro steaks, kebabs, and similar uses.
Sirloin
Flank steak
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Which cut of meat corresponds with this picture?
Beef round
Round steak is the thinner slice of meat cut from a top round roast. Easy on the pocket, this is a relatively tough portion of meat, without much fat or marbling. Round is the term used for a cow's rear in the United States. In other countries, the term might differ. For instance, the Canadian term for round is "hip."
Butt fillet
Brisket
Flat iron
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Which cut of meat corresponds with this picture?
Chuck eye
Lamb shoulder
Lamb shoulder roast is a sizable portion of meat, usually sold deboned and rolled. The meat from this cut contains a good amount of intramuscular fat, which gives it a nice juicy flavor. Compared to roasts from the leg, shoulder roast can be a tad tough since a lamb uses its front legs more actively than the hindquarters.
Shank
Drumstick
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Which cut of meat corresponds with this picture?
Pork chop
Sweetbreads
Boneless rolled rump roast
Lamb chop/rack
A lamb chop is known for its tenderness and unmatched flavor. It comprises meat from the rib eye, surrounded by a layer of fat. A rib chop is narrower in appearance than a loin chop and is regarded by many as the more flavorful of the two.
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Which cut of meat corresponds with this picture?
Rack
Shoulder chop
Lamb loin chop
Loin chop is regarded by many as the lamb version of the T-bone steak - it is prized for its excellent taste and tenderness. Perhaps this is the reason why it is also the most expensive lamb chop.
Bone-in leg
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Which cut of meat corresponds with this picture?
Lamb leg
Lamb leg is by far the most popular lamb cut, especially when made on festive holidays. There is a wide range of methods in which this portion of lamb can be cooked. Since it is one of the most active parts of the lamb, the meat on the leg can be quite tough if not cooked properly.
Loin chop
Shoulder chop
Ribs
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Which cut of meat corresponds with this picture?
Bone-in leg
Lamb shoulder
Lamb neck
Lamb neck is a small chunk of meat that is typically sold as a roast cut. This portion is tougher than many other parts of the lamb and is best cooked using slow, moist cooking techniques. Being an economical cut of meat, neck is a good choice for those who want a low-cost yet flavorful meat portion.
Chop/rack
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Which cut of meat corresponds with this picture?
Shoulder blade roast
Pork leg
Leg is the portion spanning the hindquarters of the pig. The back part of the leg is the cut which is originally designated for manufacturing ham. In its fresh state, the leg is extracted with the bone still intact. It can be further divided into three subprimals: shank, center and rump.
Tongue
Back bacon
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Which cut of meat corresponds with this picture?
Fatback
Pork rear hock
Pig hocks are available both smoked and fresh. Those taken from the front legs are called shoulder hocks, while the ones cut from the back legs are called ham hocks. They infuse a rich flavor in any dish to which they are added.
Country style ribs
Ear
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Which cut of meat corresponds with this picture?
Slab bacon
Cheek
Pork belly
Pork belly is a boneless portion which mostly comprises fat. It is the most popular cut of pork for making bacon. In its fresh and uncured state, pork belly is used extensively in Asian cooking. The trend is also catching up in the United States, where a number of restaurants are now serving delicacies containing pork belly.
Rib chop
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Which cut of meat corresponds with this picture?
Pork loin steak
Cottage bacon
Pork spareribs
Spareribs are typically considered richer in flavor, texture, and fat than baby back ribs. The meat on these ribs is extremely succulent, owing to the generous marbling within its grains.
Ruffle fat
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Which cut of meat corresponds with this picture?
Pork large intestines
Pork rib chop
Tenderloin
Pork front hock
Pig hocks are available both smoked and fresh. Those taken from the front legs are called front hocks or shoulder hocks, while the ones cut from the back legs are called ham hocks. They can be used in stews and braises, with greens and other vegetables.
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Which cut of meat corresponds with this picture?
Ham shank end
Bacon square
Rib eye
Pork shoulder
Shoulder blade roast is typically an oblong cut of meat that is known for its generous marbling. Due to the presence of fat within its muscles, this cut yields extremely moist and flavorful entrees. A good cut when cooking on a budget, this roast cut can be bought both with and without the bone.
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Which cut of meat corresponds with this picture?
Chicken skin
Chicken tongue
Chicken without giblets
Whole chicken is great for budget-friendly dinner parties and can be delicious with just about any seasoning. It's usually cheaper to buy whole chicken than chicken cut into parts by the butcher.
Ham butt end
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Which cut of meat corresponds with this picture?
Chicken thigh
Chicken thighs can be cooked a variety of ways, including deep frying, grilling, and baking. They have a higher fat content than chicken breast, making them more tender and flavorful.
Rib chop
Eye of loin
Ground pork
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Which cut of meat corresponds with this picture?
Ear
Hock
Sirloin
Chicken wing
Chicken wings are ideal for parties and dinners. Some restaurants make them extra spicy and challenge people to eat as many as possible!
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Which cut of meat corresponds with this picture?
Spare rib
Pork loin
Pork loin is a good choice for those who want a flavorful portion of meat at an economical price. The roast is available both boneless and bone-in, and it can be rolled if bought de-boned.
Testicles
Short loin saddle
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Which cut of meat corresponds with this picture?
Large intestine
Knuckle
Baby back ribs
Baby back ribs contain more meat than spareribs, but less muscle than country style ribs. This cut contains very little fat and comprises a short end and a long end.
Cottage bacon
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Which cut of meat corresponds with this picture?
Shoulder roast
Chicken breast
Chicken breast is lean meat, high in protein and great for dieting. It is white meat, as opposed to dark.
Blade chop
French cutlet
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Which cut of meat corresponds with this picture?
Chicken drumstick
Drumsticks are perhaps the most popular cut of chicken. They are the lower part of a chicken’s leg. Drumsticks are well-liked the world over for their succulent dark meat and incredible flavor. Being a moist cut of chicken, they can be cooked in a variety of ways, yielding great-tasting dishes.
Chicken breast
Gizzard
Chicken liver
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Which cut of meat corresponds with this picture?
Heart
Bison
Flank steak
Osso buco
Osso buco is a Milanese specialty of cross-cut veal shanks, braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla Milanese.
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Which cut of meat corresponds with this picture?
Tongue
Venison ribs
Deer ribs often get discarded because hunters don't know how to cook them. The ribs are large and have a lot of connective tissue. The ribs are also very lean, but brining or marinating adds needed moisture. Venison is a good source of niacin and iron, along with vitamins B12, B6, and riboflavin.
Loins
Heart
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Which cut of meat corresponds with this picture?
Venison Roast
Slow cooker preparation works well for deer roasts, because the low heat and slow cooking process result in a tender, melt-in-your-mouth roast. Typically, red meat should be eaten in moderation, but venison is naturally lean, making it a healthy alternative to beef.
Pelt
Heart
Osso Buco
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Which cut of meat corresponds with this picture?
Pork Loin
Pelt
Heart
Venison steak
Venison steak has a flavor reminiscent of beef, but it is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner venison cuts can be tougher as well.
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Which cut of meat corresponds with this picture?
Breast
Tenderloin
The tenderloin is a section of the turkey's breast meat, specifically located at the inside section of the breast near the turkey's keel bone. This part of the turkey typically has a low fat content and cooks very quickly.
Wing
Neck
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Which cut of meat corresponds with this picture?
Tenderloin
Neck
Wings and drumsticks
Turkey drumsticks are a flavorful alternative to chicken. They are best known for their savory dark meat and crispy brown skin. Drumsticks are much easier to prepare than cooking a whole turkey, so they're a great choice for weeknight cooking. Wings are great for making broth.
Thigh
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Which cut of meat corresponds with this picture?
Back
Turkey wings
Tenderloins
Turkey mignons
A turkey mignon is a 2-3 ounce portion of a turkey breast. They are cut from the larger part of the turkey breast. The real difference between filet mignon recipes and turkey mignon recipes is that beef cooks differently than poultry.
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Which cut of meat corresponds with this picture?
Tail
Duck breast
Duck wing
Duck neck
The neck of a duck is used in some recipes. In duck rice, the duck meat is shredded into little pieces and the meat in the neck is included.
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Which cut of meat corresponds with this picture?
Duck back
This is duck back, good for making stock. The most common duck meat consumed in the United States is from the Pekin duck. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called Long Island ducks, despite being of Chinese origin.
Duck neck
Duck wing
Duck tail
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Which cut of meat corresponds with this picture?
Duck stomach
Duck heart
Duck wing
Duck feet
Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Duck feet are considered a delicacy in the Chinese culture.
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Which cut of meat corresponds with this picture?
Duck neck
Duck leg
Duck legs can be trimmed of fat and Frenched at the ankle. This is the ideal cut for confit of duck, for roasting and braising. The meat is best served on the bone or shredded to make a saucy ragoût.
Duck wing
Duck breast
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Which cut of meat corresponds with this picture?
Duck breast
Duck wing
Duck wings are often baked. Did you know? A male duck is called a drake, a female duck a hen, and a baby duck a duckling.
Duck tail
Duck back
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Which cut of meat corresponds with this picture?
Duck brain
Duck breast
Duck breasts have deep, dark lean breast meat, with a substantial layer of fat on the upper side. if you score the skin with a sharp knife and rub both sides of the breast with salt, it will be extra tender.
Duck wing
Duck leg
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Which cut of meat corresponds with this picture?
Fish steak
A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless.
Tail muscle
Head
Fillet
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Which cut of meat corresponds with this picture?
Squid
Squid is very popular battered and fried in a dish called Calamari. Squid ink is sometimes used in pasta.
Octopus
Jellyfish
Shrimp
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Which cut of meat corresponds with this picture?
Shank
Fish tail
Fish fillet
A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish, parallel to the backbone.
Fish head
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Which cut of meat corresponds with this picture?
Fish head
Fish eye
Fish tail
You can eat an entire fish, head to tail, if your prepare it correctly. Fish tail is best deep-fried.
Fish fillet
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Which cut of meat corresponds with this picture?
Kidneys
Liver
Tenderloin
Eye of round
In its roast form, Eye of Round is a fairly tender cut, which can prove to be quite tasty when cooked using slow, moist cooking methods, such as stewing or braising. The word "eye" in the name of this cut is used in the same sense as the term "eye of the storm," referring to the central position this round cut has in the cow's hind area.
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Which cut of meat corresponds with this picture?
Shoulder clod
The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region. This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles.
Ribeye
Sirloin tip
Topside steak
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Which cut of meat corresponds with this picture?
Bison ribeye
Ribeye steaks are hand cut from the eye of the prime rib. Bison ribeye is a popular selection at many restaurants, as it can be incredibly tender and juicy if prepared well.
Bison brisket
Bison sirloin
Bison hip
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Which cut of meat corresponds with this picture?
Bison chuck
Bison short plate
Bison long loin
Ox tail
Ox tail needs a long time to cook, making it ideal for soups. It has a lot of flavor and needs very little seasoning to be delicious.
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Which cut of meat corresponds with this picture?
Bison chuck
Bison hip
Bison flank
Bison filet mignon
Bison is lean and, unlike beef, has no internal fat marbling. Therefore, bison will overcook easily. Tough cuts, such as short ribs, are best cooked low and slow with moist heat (as with braising).
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Which cut of meat corresponds with this picture?
Bison strip loin
Strip steak is counted among the most expensive cuts of meat, due to its quality and flavor, although it is still lower in grade than ribeye and tenderloin. This is an incredibly tender cut, since this section of the animal gets very little exercise. It is typically an inch in thickness.
Bison short plate
Bison shank
Bison brisket
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