11/10/2009 03:54PM
Answer three questions for a chance to win a prize pack courtesy of the Beef Checkoff.
10/15/2009 03:39PM
Answer three questions for a chance to win a prize pack courtesy of the Beef Checkoff.
08/12/2009 11:42AM
1. Once beef is taken off the grill, how soon should it be refrigerated?
A. 30 MinutesB. 1 hourC. 1.5 hoursD. 2 hour
2. When using a meat thermometer on burgers and steaks, insert the thermometer:
A. Horizontally from the side to the centerB. Vertically from the top to the centerC. At a 45 degree
08/12/2009 11:29AM
1. In USDA Yield Grading, what is the lowest cut of meat?B. 5
2. What’s the optimal temperature for cooking a safe and savory burger?B. 160⁰F
3. True or False: All carcasses are quality gradedB. False
07/22/2009 01:47PM
1. In USDA Yield Grading, what is the lowest cut of meat?
A. 1B. 5C. 7D. 10
2. What’s the optimal temperature for cooking a safe and savory burger?
A. 100⁰FB. 160⁰FC. 190⁰FD. 350⁰F
3. True or False: All carcasses are quality graded
A. TrueB. False
Answers To The June Beef
07/22/2009 01:33PM
1. A popular steak sold in restaurants is listed as a "filet mignon". What is the standard retail name for this steak?.
B. Beef Tenderloin Steak
2. Based on a 3 oz. serving of lean beef, what daily value % of protein do you receive?
C. 51%
3. Brisket Is “King” of cook-offs in:
A. Texas
06/16/2009 10:57AM
1. A popular steak sold in restaurants is listed as a "filet mignon". What is the standard retail name for this steak?
A. Round Steak
B. Beef Tenderloin Steak
C. Flank Steak
D. French Steak
2. Based on a 3 oz. serving of lean beef, what daily value % of protein do you receive?
A. 35