quiz answers...

Q: To ensure you're getting the best cut of beef for your buck, consider:
A: All of the above

Q: The government grade on beef labels is a good guide for determining:
A: Marbling

Q: Marbling refers to the:
A: The flecks of fat within a cut of meat.

Q: All beef cuts fall into one of three categories: naturally tender, tender if marinated, tender if cooked slowly.
A: True

Q: Cuts from the loin and rib, such as the sirloin, tenderloin and rib eye are the most naturally tender:
A: True

Q: For juicier burgers and meat balls, knead beef into tight, firm patties.
A: False

Q: The "prime" in "prime rib" refers to the beef grade, which is why it's so tender and tasty.
A: False

Q: On average, what percent of beef qualifies as Prime?
A: Less than 2%

Q: For the juiciest grilled burgers what type of ground beef is best?
A: 73% Lean/Fat

Q: Generally the most naturally tender cuts of meat will deliver the most intense beef flavor.
A: False