1. Q: Top quality leather basketballs are
made from cowhides. How many basketballs can be made from 1 cowhide?
A:
Eleven, according to the Wilson Sporting Goods Company
2. Q. How many cowhides does it take to
supply the National Football League with enough leather to produce footballs
for one season?
A.
About three thousand.
3. Q: What is the average daily
consumption of meat per person in the United States? a) 10 ounces per person
per day b) 6 ounces per person per day c) 3.4 ounces per person per day?
A:
According to the latest from the National Cattlemen's Beef Association,
the correct answer is (c) 3.4 ounces
per day. Of that, 1.8 ounces per day is the average beef consumption.
4. Q: What mark on the surface of the beef
carcass indicates that the beef is wholesome and safe to eat?
A: The
inspection stamp or inspection mark is a purplish mark found on the surface of
the beef carcass, which indicates that the beef animal was healthy and
processed under sanitary conditions?
5. Q: What mark on the surface of the beef
carcass indicates the eating quality of the beef?
A:
Look for the grade shield or grade mark to tell you how tender, juicy and
flavorful the beef should be. (Examples are USDA Prime, USDA Choice and USDA
Select). The grade shield or mark is found on carcass beef and normally isn't
visible on retail cuts.
6. Q: What body-building nutrients does
beef supply?
A:
Beef is an excellent source of iron, vitamin B12, zinc and protein.
7. Q: Which mineral supplied by beef is
most likely to be missing from American diets?
A:
Beef is one of the best food sources of iron, a mineral lacking especially in
the diets of many women and children.
8. Q: Small flecks of fat found in lean
red beef are an indication that the beef should be tender, juicy and flavorful.
What are these flecks called?
A: The
small flecks of fat are called marbling. The higher the grade of beef, the more
marbling you will find.
9.
Q: A popular steak sold in restaurants is listed as a "filet
mignon". What is the standard retail name for this steak?
A.
“Filet Mignon” is just a fancy name for a beef tenderloin steak.
10. Q: Leather and feed additives are not the
only by-products of cattle and beef production. Name a few of the medical
by-products?
A:
Epinephrine is derived from the adrenal glands and used to treat asthma and
allergies; thrombin, obtained from cattle blood is used in helping clot blood;
liver extract is used in treating anemia; and insulin can be taken from the
pancreas of cattle for treatment of diabetes.
11. Q: When an average steer is ready for
market it weighs around 1,000 pounds. How much of that 1,000 pounds ends up as
the meat you buy at the grocery store?
A: Not
all of the steer is steak! A 1,000 pound steer will provide about 430 pounds of
edible meat. The rest of the weight is sold as by-products such as leather and
pharmaceuticals, and food products among many.
12. Q: When preparing a beef roast, what is the
best kitchen tool to use to determine the degree of doneness of the roast?
A: A
meat thermometer tells the internal temperature of the beef roast, which
indicates how well done it is.
13. Q: Which government agency is responsible
for overseeing the beef inspection process in the packing plant?
A:
Beef inspection is a mandatory program performed by highly trained specialists
employed by the Food Safety and Inspection Service (FSIS) of the U.S.
Department of Agriculture.
14. Q: What is the feed grain that makes
Minnesota beef so tender, juicy and flavorful?
A:
Corn, of course. Grain shortens the time it takes to finish cattle for market.
These cattle spend a short time eating grain; three-fourths of their lives are
spent eating roughage, which are grasses, hay and cornstalks which humans
cannot eat.
15. Q: What is the Minnesota organization
called which is funded by Minnesota's beef and dairy producers through a
check-off on each head of cattle sold? This organization was created for beef
education, promotion and research.
A: The
Minnesota Beef Council, located in Minneapolis (Bloomington), Minnesota.
16. Q: By law, ground beef can contain no more
than a certain percentage of fat. What percentage is this?
A:
Ground beef can contain no more than 30% fat. New nutrition labeling requires
that it be labeled 30% fat ground beef at the grocery store.
17. Q: What is the most popular cut of beef
consumed in the U.S. today?
A:
Ground beef! Between 40 and 45% of all beef sold today is in a ground form.
This includes fast food hamburgers, ground beef purchased in the grocery store
and processed meats such as sausages, hot dogs and lunch meat.
18. Q: The first beef cattle in the U.S. were
what breed?
A: The
first "beef on the hoof" were Longhorns, brought into the southwest
by the Spaniards in the early 1500's.
19. Q: Who brought the first cattle to the
Western Hemisphere?
A:
Christopher Columbus brought cattle on his second voyage in 1494.
20. Q: What mineral found in beef promotes
growth and development, keenness of taste, good appetite and healthy skin?
A:
Zinc.
21. Q: Tripe is a variety meat, which comes
from the beef animal. Where does tripe come from or what is it?
A:
Tripe, a delicacy in some countries, is actually the stomach lining from the
beef animal.
22. Q: What is the relationship between a
marshmallow and a beef animal?
A: A
marshmallow is a beef by-product! Marshmallows are made from gelatin, which
comes from the processing of bones and hooves of the beef animal. We get a lot
more from cattle than just beef to eat.
23. Q: Veal, which usually comes from male
dairy calves, is a common meat in specialty restaurants. What is the age limit
in months for a calf to be considered veal?
A:
Milk-fed veal comes from male dairy calves that are approximately 18-20 weeks
(4-5 months) of age and weigh 500 to 550 pounds.
24. Q: Where does the state of Minnesota rank
nationally among all the other states in beef production?
A:
Minnesota usually ranks ninth or tenth in cows and calves on farms among the
states. We rank thirteenth in total cattle numbers, including beef cows, dairy
cows and cattle on feed.
25. Q: Which county in Minnesota produces the
most beef?
A:
Stearns County had 190,000 head of cattle and calves in 2004. Ottertail County
is second with 98,000 head of cattle. Fillmore County ranks first in beef cow
numbers with 18,600 head followed by Ottertail County with 17,000 head. NOTE:
In 2004 Minnesota had a total of 2,400,000 head of cattle and calves of which
395,000 were beef cows and 465,000 were milk cows. Minnesota's beef cow numbers
have held steady.
26. Q: Why can beef animals turn roughage like
grass, hay and cornstalks into high-quality protein, when humans cannot?
A: The
beef animal is a ruminant, which means it has a stomach composed of four
compartments that allow it to digest the roughage and use it to make high
quality protein.
27. Q: Which part of the beef animal provides
the leanest cuts as well as the greatest quality of tender steaks?
A: The
hindquarter provides more tender steaks and other cuts, with less fat and bone.
The hindquarter includes the sirloin and round that contain the leanest cuts of
beef. The front quarter has a greater amount of fat and bone, and usually less
tender cuts.
28. Q: What is the cut of beef that is pickled
and/or cured in a process similar to that of making ham?
A:
Corned beef. The preservation of beef with salt is known as
"corning". The brisket and round are cuts that are seasoned and
cured, or "corned". This process takes about two weeks.
29. Q: Which vitamin is found only in animal
foods, including beef?
A:
Vitamin B12 is the vitamin found only in foods of animal origin. This vitamin
is needed to prevent pernicious anemia; red meats and liver are good sources
for Vitamin B12.
30. Q: Which is the most tender cut of beef?
A: The
beef tenderloin is the most tender cut of beef.
31. Q: Humans need eight essential amino acids
each day. How many of these are provided by a serving of beef?
A:
Beef, and other animal protein foods, provide all of the eight essential amino
acids that our bodies require from food. Beef contains high biological value,
complete protein.
32. Q: Name the top four quality grades of
beef.
A: The
top four grades of beef in descending order are Prime, Choice, Select, and
Standard. Most of the beef sold at Minnesota meat counters is Choice beef.
33. Q: Name the two main factors that determine
the quality grade of beef.
A: The
amount of marbling and the age of the beef animal determine the quality grade.
Younger animals with more marbling generally produce a higher grade.
34. Q: One of the oldest methods of food
preservation is drying; even the American Indian used this method to preserve
their beef. What popular beef snack food is made by this method?
A: Beef
jerky is sliced thinly and dried. Native Americans called it “pemmican.” You
can make your own using flank steak.
35. Q: How did the nickname for the U.S. -
Uncle Sam - originate? (Hint this is really related to the beef industry.)
A:
During the War of 1812, a meat packer from New York, named Sam Wilson, was
jokingly called "Uncle Sam" by his employees. This was in reference
to the "U.S." or the United States that was stamped on the containers
of meat that he delivered to the armed services.
36. Q: How many calories in 3-ounces of cooked,
trimmed of all visible fat, sirloin steak?
a)
170
b) 273
A: The correct answer is 170 calories.
37.
Q: Which has more cholesterol, beef or chicken?
a)
Chicken
b) Beef
c) Same
A: The correct answer is (c) beef and chicken
are approximately equal in cholesterol.
38.
Q: To what temperature should ground beef be cooked?
A:
Ground beef should be cooked to 160° F to guarantee wholesomeness. At 160° F
the center of the burger is no longer pink and the juices run clear. To be
absolutely sure, use a thermometer or buy irradiated ground beef.
39. Q: How did the sirloin steak get its name?
A:
Legend has it that England's King Henry VIII was so impressed with this type of
meat, he dubbed it Sir Loin. The more likely source of the name is from the
French word surlonge (sir-lawn), which means over the loin.
40. Q: Who made the phrase "Where's the
Beef?" popular?
A:
Clara Peller in a commercial for Wendy's Restaurants.
41. Q: How much raw meat should one allow for a
3-ounce, trimmed serving of beef?
A:
4-ounces of raw, trimmed, boneless meat.
42. Q: If all the hot dogs produced in this
country in one year were laid end to end along the equator, how many times
would they circle the earth?
A: 16
times.
43. Q: Which segment of American agriculture is
the largest?
A: The
cattle industry.
44. Q: How many different breeds of beef cattle
can be found in the U.S.?
a) 25 b) 50
c) over 70
A:
There are over 70 different beef breeds in the United States today, so the
correct answer is (c).
45. Q: Name three ways of cooking meat that
help reduce fat.
A:
Broiling, grilling or roasting on a rack to keep the meat above the drippings.
46.
Q: How much does a quarter-pound hamburger patty weigh after it's
cooked?
A: Approximately 3 ounces. (Four ounces raw
weight loses an ounce in cooking.)
47.
Q: Which weighs more after cooking, 30% fat ground beef or 15% fat
ground beef?
A: They weigh the same. (30% ground beef
loses more fat, 15% loses more moisture.)
48. Q: When cooking beef in a microwave oven,
what important technique can enhance tenderness and provide more uniform
cooking?
A:
Lower the power setting.
49. Q: What important natural drug used by
diabetics can be made from beef animals?
A:
Insulin.
50. Q: How did New York's Wall Street get its
name?
A:
Early settlers built a wall near that site to keep Indians from rustling their
cattle.
51. Q: Beef is one of the richest sources of
the kind of iron most easily absorbed by the body. What other important
property does beef's iron have?
A: It
helps the body absorb the iron in vegetables, fruits, and other foods at a
meal.
52. Q: If properly wrapped, quickly frozen and
kept at 0 degrees Fahrenheit, how long can fresh beef (other than ground beef)
be stored?
A: Up to one year.
53.
Q: What's the best method for defrosting frozen beef cuts?
A: In the refrigerator, in their original
wrappers. Do not thaw on the counter.
54.
Q: In comparing beef with chicken....
a) beef
has more than three times the amount of zinc that chicken does.
b) beef
has twice the amount of zinc that chicken does.
c) beef
has the same amount of zinc that chicken does.
A: The
correct answer is (a), beef has more than three times as much zinc as chicken.
55.
Q: A roast is medium-rare when it is cooked to what temperature?
A: 150° F.
56. Q: What is the difference between a steak
and a roast?
A:
Thickness. Roasts are two inches or more in thickness; steaks are less than two
inches thick.
57. Q: What are the top ten cattle producing
states?
A:
Texas, Nebraska, Kansas, Colorado, Oklahoma, California, South Dakota, Iowa,
Missouri and Montana.
58. Q: From what cut of beef is pastrami made?
A:
Short Plate
59. Q: What is the current nationally
advertised slogan for beef?
A:
"Beef. It's What's for Dinner."
60. Q: Name three beef cuts that are under 200
calories per 3-ounce serving.
A: Top
round, eye of round, tri-tip roast, very lean cube steaks, top loin steaks,
tenderloin and sirloin.
61. Q: List five types of information on a meat
label in your supermarket.
A: The
kind of meat, the wholesale or primal cut, the retail cut, weight, price per
pound, safe handling information and total price.
62. Q: Thanks to our good climate, soil and
water resources and technical know-how, American farmers are the best producers
the world has ever known. At the time of the American Revolution, one farmer
could feed three people. By 1900, that number had moved up to seven. In 1960,
each farmer fed 47 people. How many people do you think the American farmer can
feed today.
A: It
is amazing -- 135 people, that includes 100 in the United States and 35 abroad.
63. Q: Japan buys a lot of beef from the U.S.
What was the value of U.S. beef exported to Japan in 2002?
A:
In 2002, 511 metric tons of beef and beef products were exported to Japan.
This beef was valued at $1.726 billion-up 10 percent from last year. This
represented about 53 percent of our total beef exports.
64. Q: Which country has the fastest growing
per capita consumption of beef in the world?
a) Japan
b) Russia
c) Korea
A: The correct answer is (c) Korea.
65. Q: Where does the name "steak"
come from?
A:
When the Saxons and the Jutes, who lived in what's now known as Denmark,
conquered Great Britain, they brought with them skills as cattlemen. The Saxon
word steik means meat on a stick. The Saxons liked to cook their beef on a
pointed stick over a campfire.
66. Q. What exactly is Steak Diane and where
did it originate?
A:
Created at the Copacabana Palace Hotel in Rio de Janeiro, individual beef
steaks are pounded flat, quickly cooked in butter and flamed with cognac. The
cognac sauce is typically finished with sherry, butter and chives.
67. Q. What is Chateaubriand?
A: A
recipe for a thick cut beef tenderloin steak large enough to serve two people,
Chateaubriand was created during Napoleon's time by chef Montmireil for the
French author and statesman, Francois Chateaubriand. The traditional recipe
calls for broiling the center portion of the tenderloin. It typically is served
with a bernaise sauce.
68. Q. What famous author coined the term filet
mignon?
A. O.
Henry used the term in his book, The Four Million in 1906. A French derivative,
the literal meaning is small (mignon) boneless meat (filet). Cut from the small
end of the beef tenderloin, a filet mignon is sometimes wrapped in bacon.
69. Q. How was the Porterhouse steak named?
A. In
the early 1800's, travelers stopped to dine on steak and ale at coach stops or
porter houses. It gained popularity in the U.S. around1841 when Martin
Morrison, a New York City porter house keeper, began to serve it. This steak is
cut from the short loin and contains the top loin and tenderloin muscles.
70. Q. What technology has been used by NASA
since the early 1970's to protect our astronauts from food borne illness?
A.
Irradiation, also known as cold pasteurization.
71. Q. Is it necessary to cook steaks and
roasts to 160 degrees for safe eating?
A. No.
Only ground beef must be cooked to 160 degrees. Whole cuts of beef such as
steaks and roasts, are not a food safety concern as long as the outer surface
reaches 160 degrees.
72. Q. How many cuts of beef compare favorably
to chicken in terms of fat content?
A. The
cuts from the beef round, sirloin and tenderloin are lean and compare very
favorably with chicken for calories and fat content.
73. Q. What is the process called that uses
electron beams, x-rays or gamma rays to
kill harmful bacteria.
A. Irradiation.
74. Q. True or False. Irradiation destroys
harmful bacteria and does not significantly affect the flavor or nutritional
value of food.
A.
True. The flavor is unchanged and the nutritional value is not affected any
more than cooking, canning or freezing.
75. Q. How can we have a beef dinner on the
table and ready to eat in less than ten minutes without leaving home?
A.
Pre-cooked micro-waveable beef entrees.
76. Q. How did the Hamburger get its name?
a) from
the Baltic provinces of Russia in the Middle Ages where rowdy, nomadic tribes
of Tartary developed a fondness for raw beef, known today as steak Tartar.
b) from
the German trading partners of the Tartars who lived in Hamburg; they developed
a taste for raw beef fried with onions, called Hamburg Steak.
c) from
German immigrants who brought "Hamburg Steak" to the US in the 1700s
and 1800s.
A. All
of the above.
77.
Q. Which World’s Fair did the "hamburger" create a new
sensation?
A. Both the hamburger and ice cream cone
"debuted" at the 1904 World’s Fair in St. Louis. Both are still
popular today because they meet consumer’s need for tasty, portable food.
78. Q. What was the world’s first hamburger
chain founded in 1921, in Wichita, Kansas?
A. The
first hamburger "chain" was White Castle.
79. What is the nickname for the square, baby
burgers sold at White Castle?
A. sliders
80. Q. By the 1930’s hamburgers had another
nickname, coming from an insatiable hamburger addict from the Popeye comic
strip. What were they called?
A.
Wimpy burgers
81. Q. What sandwich is America’s favorite,
with 86% of the population ordering them in the last year?
A.
Hamburger or cheeseburger.
82. Q. In 1888, An English doctor prescribed
three hamburger meals a day as a cure for various ailments. His name is
remembered today as the name of a seasoned ground beef patty served with a
gravy. The doctor’s name is:
A. Salisbury (as in Salisbury steak)
83. Q. When and where did the first McDonald’s
Restaurant open?
A. The
first true McDonalds opened in 1955 in Des Plaines, Illinois, by founder Ray
Kroc who had discovered a small quick-serve hamburger restaurant in California
owned by Dick and Mac McDonald. The Des Plaines McDonalds is now a museum.
84. Q. What nutrient does beef provide that
helps build strong blood?
A. iron
85. Q. How many quarter-pound hamburgers come
from the ground beef in one 1,000 pound steer (from just the normal beef ground
into ground beef)?
A.
Almost 1,000 quarter-pound burgers
86. Q. Which of the following is a by-product
of that comes from cattle?
a)
anti-freeze
b) soap
c) photo
film
d) all of
the above
e) none
of the above
A. D;
all of the above