2 pt

3 pt

4 pt

5 pt

1 pt

2 pt

3 pt

4 pt

5 pt

1 pt

2 pt

3 pt

4 pt

5 pt

1 pt

2 pt

3 pt

4 pt

5 pt

1 pt

2 pt

3 pt

4 pt

5 pt

1 pt

Category I Category II Category III Category IV Category V

Category 1 – 1 pt

Cuts of meat obtained from the least exercised part of the

animal

Less Tender cuts of meat

Category 1 – 2 pt

Cuts of meat obtained from the area of the animal receiving the most exercise.

Less tender cuts of meat

Category 1 – 3 pt

Meat from a calf

Veal

Intramuscular fat, refers to white flecks and streaks of fat within the lean sections

of meat

Marbling

Category 1 – 5 pt

A seasoned, often acidic, liquid used to tenderize meat

Marinade

This nutrient makes antibodies, Replaces and builds muscle tissue

Category 2 – 1 pt

Protein

Category 2 – 2 pt

What is the main nutrient found in meat

Protein

Category 2 – 3 pt

Meat from a steer is called

Beef

Meat from a pig

Category 2 – 4 pt

Pork

Category 3 – 1 pt

Meat from a young sheep

Lamb

Category 2 – 5 pt

Meat from a mature sheep

Mutton

Category 3 – 2 pt

Name of  meats that are a tough cut of meat

Locomotion

What letter represents the round

Category 3 – 3 pt

E

Category 3 – 4 pt

What letter represents the Brisket

F

Category 3 – 5 pt

What letter represents the Chuck

A

Category 4 – 1 pt

Additional butchering done by a restaurant to break down a sub primal cut of meat into

portion-sizedCuts of meat.

Fabrication

Category 4 – 2 pt

Family of flightless birds, such as the ostrich, emu, and rhea.  Their meat is a rich red color,

lean, and low in fat.

Ratites

Bone that joins the two halves of a breast of poultry.

Category 4 – 3 pt

Keel

What are the USDA Grades

Category 4 – 4 pt

A, B, & C

Category 4 – 5 pt

.

What grade do restaurants and retail outlets purchase

Grade A

Category 5 – 1 pt

What is the safe minimum internal temperature of Poultry

165 degrees F.

Category 5 – 2 pt

What is the most popular form of

poultry

Chicken

Category 5 – 3 pt

Boneless, skinless breast of poultry with one wing joint still attached.

Supreme

Category 5 – 4 pt

Meats such as heart, kidney and brains.

Offal or variety meats

Category 5 – 5 pt

How many ounces fromThe meat, poultry, fish, dry

Bean, egg and nut group do youNeed daily?

5-7 ounces