2. BEEF IDENTIFICATION NEXT

3. A. Muzzle B. Hock C. Dewclaw D. Foot BACD PARTS NEXT

4. A. Pastern B. Neck C. Brisket D. Twist DBCA PARTS NEXT

5. A. Forearm B. Chest C. Dewlap D. Dewclaw BACD PARTS NEXT

6. A. Ankle B. Knee C. Hock D. Stifle DABC PARTS NEXT

7. A. Nose B. Knee C. Rump D. Foot DACB PARTS NEXT

8. A. Brisket B. Loin C. Jowl D. Pastern DBCA PARTS NEXT

9. A. Rib B. Dewlap C. Tail-head D. Face DACB PARTS NEXT

10. A. Point of the Shoulder B. Chest C. Twist D. Plate DBCA PARTS NEXT

11. A. Throat B. Brisket C. Forearm D. Ham DBCA PARTS NEXT

12. A. Point of the shoulder B. Tail C. Jaw D. Round DABC PARTS NEXT

13. A. Face B. Muzzle C. Ear D. Heart girth DACB PARTS NEXT

14. A. Neck B. Crest C. Bridge of nose D. Elbow DABC PARTS NEXT

15. A. Horns B. Poll C. Eye D. Dewlap DACB PARTS NEXT

16. A. Crest B. Rack C. Mound D. Head DBCA PARTS NEXT

17. A. Jaw B. Forearm C. Neck D. Hip DABC PARTS NEXT

18. A. Loin B. Rump C. Chuck D. Top of the Shoulders BACB PARTS NEXT

19. A. Ribs B. Stifle C. Quarter D. Loin DBCA PARTS NEXT

20. A. Underline B. Over-line C. Middle D. Back BACD PARTS NEXT

21. A. Quarter B. Loin C. Knee D. Rump DACB PARTS NEXT

22. A. Hip B. Hook C. Pin D. Both A & B BACD PARTS NEXT

23. A. Hind-saddle B. Quarter C. Rump D. Chuck DABC PARTS NEXT

24. A. Switch B. Tail-head C. Hook D. Stifle DACB PARTS NEXT

25. A. Ham B. Leg C. Quarter D. Hock DABC PARTS NEXT

26. A. Loin B. Rib C. Flank D. Stifle BACD PARTS NEXT

27. A. Pin bone B. Hip C. Twist D. Stifle DBCA PARTS NEXT

28. A. Heart girth B. Rear flank C. Chest D. Belly DBCA PARTS NEXT

29. A. Fore flank B. Elbow C. Rear flank D. Quarter DABC PARTS NEXT

30. A. Dock B. Tail C. Switch D. Rump DACB PARTS NEXT

31. A. Tail B. Tail-head C. Navel D. Switch BACD PARTS NEXT

32. A. Shoulder B. Loin C. Chuck D. Round 26% CUTS DABC NEXT

33. A. Sirloin B. Round C. Brisket D. Back 9% CUTS DBCA NEXT

34. A. Quarter B. Loin C. Brisket D. Round 27% CUTS BACD NEXT

35. A. Plate B. Flank C. Stifle D. Round 4% CUTS DACB NEXT

36. A. Underline B. Bacon C. Short Plate D. Rib 5.5% CUTS DABC NEXT

37. A. Fore Shank B. Plate C. Long Loin D. Picnic 4% CUTS DBCA NEXT

38. A. Brisket B. Dewclaw C. Loin D. Round 6% CUTS DBCA NEXT

39. A. Rump B. Rack C. Chuck D. Rib 9.5% CUTS BACD NEXT

40. A. Flank B. Plate C. Brisket D. Short Loin 8% CUTS BACD MENU