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Steak: The Red Meat Eater Trivia Quiz

Here's some questions for you real carnivores; vegans should abstain from this quiz as it is all about that wonderful red meat called STEAK!

A multiple-choice quiz by Zeron7. Estimated time: 4 mins.

Author
Zeron7

Time
4 mins

Type
Multiple Choice

Quiz #
82,576

Updated
Nov 01 23

# Qns
15

Difficulty
Average

Avg Score
9 / 15

Plays
4989

Last 3 plays: Guest 169 (8/15), Guest 81 (5/15), Guest 185 (8/15).

One at a Time - Single Page - Timed Game

Question 1 of 15

1. Cut from tenderloin, these are the most tender steaks one can buy. Do not marinate and avoid overcooking. Hint

Filet Mignon

NY Strip

Porterhouse

T-Bone

NEXT>

Question 2 of 15

2. Originally served in pubs, this is a large, flavorful steak cut from the short loin, nearest to the sirloin. The tenderloin portion of this steak can be served as filet mignon. Hint

Filet rouge

Flank

Porterhouse

Ribeye

NEXT>

Question 3 of 15

3. Do not confuse this one with ordinary sirloin, which includes a bone. It is great marinated and grilled. This steak can also be substituted with a nice tri-tip roast. Hint

Tenderloin

T-Bone

NY Strip

Top Sirloin

NEXT>

Question 4 of 15

4. Which steak is easily identified by its bone? Hint

T- Bone

Boned Sirloin

Rump Steak

Rib Steak

NEXT>

Question 5 of 15

5. When the tenderloin strip has been removed from the short loin, the remaining steak is called what? Hint

All Listed Choices

Kansas City Strip

Shell Steak

New York Strip

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Question 6 of 15

6. What is the best recommended way to prepare a T-Bone steak? Hint

Sautee Method with Mushrooms and Onions

Baking

Broiling

Pan Frying

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Question 7 of 15

7. Which of the following is NOT a USDA standard for grading steak before it can be sold? Hint

Standard

Special

Prime

Select

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Question 8 of 15

8. In reference to all steaks, what does the term "marbling" signify? Hint

Actual fat content of the meat

None Listed

Weight of the steak regarding maximum price at which it may be sold

Intra-muscular fat, appearing as white flecks in the red meat

NEXT>

Question 9 of 15

9. How old must "Grade A" Maturity beef (for steak use) be, according to the USDA? Hint

24 to 36 Months

12 to 18 Months

9 to 22 Months

22 to 28 Months

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Question 10 of 15

10. Which of the following is generally true about grain-fed beef as compared to grass-fed beef? Hint

The same cut will weigh less

It contains significantly less fat

It contains significantly more fat

The same cut will weigh more

NEXT>

Question 11 of 15

11. How long have USDA standards existed in the beef industry? Hint

Since 1965

Since 1950

Since 1900

Since 1988

12. Upton Sinclair wrote a book in 1906 that exposed the corrupt and unsanitary US meatpacking industry and stockyards so vividly that beef (and particularly steak) prices plummeted 95 per cent for about three years. What was the title of the book? Hint

"The Compromise"

"To Serve Man"

"The Corrupt Side Of The Table"

"The Jungle"

NEXT>

Question 13 of 15

13. If one orders a steak, he or she notices that upon cutting into it, there is a slight amount of blood, and pinkness in the middle. This steak has been cooked in what fashion? Hint

Rare

Medium Rare

Medium

Medium Well

NEXT>

Question 14 of 15

14. Kobe beef is considered to be a world delicacy when served as a steak. From where does it originate? Hint

Hawaii

Korea

Japan

Philippines

NEXT>

Question 15 of 15

15. Which of these cattle are considered to be the best domestic (farm raised, not roaming free) steak producers? Hint

Black Angus

Jerseys

Longhorns

Guernseys

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Quiz Answer Key and Fun Facts

1. Cut from tenderloin, these are the most tender steaks one can buy. Do not marinate and avoid overcooking.

Answer: Filet Mignon

Usually wrapped in bacon to enhance flavor.

2. Originally served in pubs, this is a large, flavorful steak cut from the short loin, nearest to the sirloin. The tenderloin portion of this steak can be served as filet mignon.

Answer: Porterhouse

Recommended to be served with Porter, Ale, and Stout. Hence, the name of Porterhouse.

3. Do not confuse this one with ordinary sirloin, which includes a bone. It is great marinated and grilled. This steak can also be substituted with a nice tri-tip roast.

Answer: Top Sirloin

A true summer grilling highlight!

4. Which steak is easily identified by its bone?

Answer: T- Bone

Since the bone is shaped like a "T", it must be a T-Bone. Just too easy for such trivia gurus!

5. When the tenderloin strip has been removed from the short loin, the remaining steak is called what?

Answer: All Listed Choices

It just depends on the geographical area; all are correct. This steak is also the most popular sold in both restaurants and supermarkets.

6. What is the best recommended way to prepare a T-Bone steak?

Answer: Broiling

Broiling is the most internationally recommended method, but pan-broiling (not frying) is recommended for thinner cuts. Veggies can always be sauteed on the side and added to the steak later. As a matter of fact, sauteed vegetables are almost never prepared with the steak, although steak juices from the meat preparation itself are usually added to the saute mixture (along with red wine). Let's order!

7. Which of the following is NOT a USDA standard for grading steak before it can be sold?

Answer: Special

The other is choice. It is all dependent on levels of marbling.

8. In reference to all steaks, what does the term "marbling" signify?

Answer: Intra-muscular fat, appearing as white flecks in the red meat

Marbling is also controlled by the USDA rating system. Flavorness and tenderness are greatly enhanced by marbling. For example, prime cuts would have moderately abundant marbling, choice would have small marbling, select cuts would have only slight marbling.

9. How old must "Grade A" Maturity beef (for steak use) be, according to the USDA?

Answer: 9 to 22 Months

Meat companies vary, (such as Omaha Steaks and Kamuela) but this answer is per USDA policy.

10. Which of the following is generally true about grain-fed beef as compared to grass-fed beef?

Answer: It contains significantly more fat

Grain-fed beef usually comes from a more industrialized method of raising and feeding cattle, resulting in a product richer in fat and slower to cook. Most Argentinian beef is of the grass-fed variant and has a quite different taste.

11. How long have USDA standards existed in the beef industry?

Answer: Since 1965

It was 1965. Specifically, they are based on the percentage yields of boneless, closely trimmed, retail cuts.

Answer: "The Jungle"

This book was so powerful that some facilities were actually closed down, never to reopen. Licensing and thorough inspections became commonplace. Sinclair also received so many death threats that he was forced to move abroad for awhile.

13. If one orders a steak, he or she notices that upon cutting into it, there is a slight amount of blood, and pinkness in the middle. This steak has been cooked in what fashion?

Answer: Medium Rare

It's medium rare; it also happens to be the most popular choice per "Food and Wine".

14. Kobe beef is considered to be a world delicacy when served as a steak. From where does it originate?

Answer: Japan

It's true, and since it is not heavily exported, one usually has to order a steak in country. It is expensive as well, running between $175-$225 dollars U.S. (depending upon the restaurant) for a 16 oz. steak.

15. Which of these cattle are considered to be the best domestic (farm raised, not roaming free) steak producers?

Answer: Black Angus

It's the Black Angus, the bulls of which can reach a weight of one ton. All others except the Texas Longhorn listed are dairy cattle.

Source: Author Zeron7

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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