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Beef Cuts Quiz: Identify Retail Steaks by Sight

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This beef cuts quiz helps you identify retail steaks by sight and name. Work through popular cuts from ribeye to T-bone, pick up fast tips, and build confidence for your next shop or cookout. For more practice, try our butchery cuts quiz and explore meat trivia.

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Paper art beef cuts quiz display on golden yellow background featuring stylized T-bone ribeye sirloin and others

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1Which primal cut does ribeye steak come from?

2Which cut is commonly referred to as filet mignon?

3From which section is a T-bone steak cut?

4Which steak is best known for its high marbling and rich flavor?

5Ground beef is most commonly made from which primal cut?

6Which cut is long and flat, often used for fajitas?

7Which primal section does the round steak come from?

8Which cut is known for its extreme tenderness and lean profile?

9Which cut is typically used for beef stew due to its collagen content?

10Which steak is characterized by a bone shaped like a 'T'?

11Which cut is often sliced thin against the grain for dishes like carne asada?

12Which primal cut does brisket come from?

13Which roast is lean and economical, coming from the round primal?

14Which steak cut features a larger tenderloin section adjacent to the bone, distinguishing it from a T-bone?

15Which primal cut is primarily used for making burnt ends?

16The Denver steak is cut from which primal section?

17New York strip steak comes from which primal area?

18The picanha cut, popular in Brazilian cuisine, is taken from which part of the beef?

19London broil in North America typically refers to cooking which cut?

20The flat iron steak comes from which region of the carcass?

21Which steak originates from the beef plate primal just below the rib?

22Which cut is renowned for its abundant marbling and is often graded as USDA Prime?

23Which steak is most commonly used in Philly cheesesteaks for its balance of flavor and tenderness?

24Which flat, lean steak is commonly marinated and grilled for fajitas?

25Which primal section yields the short ribs most often used for braising?

26The ribeye cap, prized for its tenderness, comes from which muscle?

27The hanger steak, also known as butcher[@U2019]s steak, comes from which muscle?

28Tri-tip originates from which primal section?

29The petite tender, sometimes called the shoulder tender, is which muscle?

30Which cut benefits most from marinating to break down its coarse muscle fibers?

31Which bone-in roast is most suitable for dry aging due to its high fat content and protective bone?

32Which steak is made exclusively from the longissimus dorsi muscle without the spinalis cap?

33What distinguishes the outside skirt steak from the inside skirt steak?

34What is the French term for a bone-in ribeye steak?

35The eye of round steak is cut from which part of the round primal?

36Bavette d[@U2019]aloyau is the French name for which North American cut?

37Which cut is commonly used when making osso buco, cross-cut into rounds?

38The Boston butt roast comes from which primal section?

39Sirloin tip roast is cut from which part of the round primal?

40What is the anatomical name for the muscle that forms the beef tenderloin?

41Under the North American Meat Processors (NAMP) numbering system, which number is assigned to the ribeye roll (boneless rib primal)?

42What is the anatomical name for the muscle known as tri-tip?

43Under the NAMP system, which number corresponds to the strip loin, commonly sold as New York strip steak?

44Under the NAMP system, which number is assigned to the beef tenderloin roast?

Learning Goals

Study Outcomes

Identify Common Beef Cuts -
Use visual and descriptive cues to correctly identify T-bone, ribeye, sirloin, and other popular cuts in our meat id quiz.
Differentiate Steak Varieties -
Recognize and distinguish the unique characteristics of various steak types through targeted retail meat quiz questions.
Apply Butchery Terminology -
Use proper butchery vocabulary in our beef cuts identification quiz to communicate effectively in the kitchen or at the meat counter.
Sharpen Meat ID Skills -
Practice with authentic images in our retail meat quiz to improve accuracy and speed when you identify beef cuts in real-world scenarios.
Boost Kitchen Confidence -
Gain the assurance to select and cook the ideal cut for any recipe after completing this meat cuts quiz.

Study Guide

Cheat Sheet

Know Primal vs Subprimal Cuts -
Understanding the eight primal sections - from chuck to round - forms the foundation of any meat id challenge. A simple mnemonic like "Cows Really Love Sirloin and Round" helps you recall Chuck, Rib, Loin, Sirloin, and Round; see USDA FSIS charts for detailed subprimal breakdowns.
Distinguish T-Bone from Porterhouse -
The key difference lies in the tenderloin portion: a Porterhouse must have at least 1.25 inches of tenderloin versus 0.5 inches for a T-Bone, according to Beef Research standards. Spotting this in a beef cuts identification quiz ensures you're naming the right steak every time.
Spot Ribeye Characteristics -
Ribeye steaks are cut from the rib primal and feature a central "eye" of meat surrounded by a cap, unlike back ribs which have visible bone arches. Texas A&M AgriLife Extension notes that the spinalis dorsi (ribeye cap) is your visual cue in any retail meat quiz.
Use Marbling and Texture as Clues -
USDA grading definitions link abundant, evenly distributed marbling with tenderness in cuts like Rib and Sirloin, helping you identify premium pieces at a glance. In a beef cuts identification quiz, focus on fat fleck patterns to differentiate similar-looking steaks.
Match Cuts to Cooking Methods -
Knowing that tougher muscles like chuck benefit from braising while tender loin steaks shine on the grill boosts both identification and cooking skills. Colorado State University Extension recommends referencing cook-method guides when tackling a retail meat quiz to reinforce your cut-to-prep knowledge.

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Michael HodgeEdTech Product Lead & Assessment Design SpecialistQuiz Maker

Updated Feb 21, 2026

Beef Cuts Quiz: Identify Retail Steaks by Sight

Study Outcomes

Cheat Sheet

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