Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Beef Vocabulary

Terms associated with beef.

QuestionAnswer
Marbling small white flecks of fat throughout the meat
Prime highest grade of beef usually sold in restaurants
Choice and Select grades of beef found in supermarket
Marinate to soak in an acid to tenderize
Veal meat from very young calves
Wholesale cuts cuts of beef the butcher uses from the beef carcass
Retail cuts smaller cuts of meat found in supermarkets
Dry heat cooking methods used to cook tender cuts of beef
Moist heat cooking methods used to cook tough cuts of beef
Inspection round stamp on beef determining its wholesomeness
Grading tells quality of meat based on specific standards
Created by: inmank