Question

____________ is hindquarter cut of beef.

• A. Chunk
• B. Sirloin
• C. Ribs
• D. Shank

Hint:

Remember:
- Forequarter cuts include Chuck, Ribs, Brisket, and Plate.
- Hindquarter cuts include Sirloin, Short Loin, Flank, and Round.
Knowing this division makes it easy to classify beef cuts on exams.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
During slaughter and butchering, beef carcasses are split along the backbone into two symmetrical halves.
Each half is then divided between the 12th and 13th ribs into two primary primal regions: the forequarter (anterior half) and the hindquarter (posterior half).

Step 2: Detailed Explanation:
Let us classify the given meat cuts into their respective primal regions:
- Forequarter cuts: These are derived from the front half of the carcass. They include:
1. Chuck (A): Located in the shoulder region.
2. Ribs (C): Located in the upper-mid back.
3. Shank (D) Brisket: Located in the lower leg and breast region.
These muscles are used for movement and contain more connective tissue, making them tougher and better suited for slow-cooking methods.
- Hindquarter cuts: These are derived from the back half of the carcass. They include:
1. Sirloin (B): Located in the hip and lower back region, behind the short loin.
2. Flank: Located in the abdominal area.
3. Round: Located in the hind leg region.
These muscles undergo less physical activity, making hindquarter cuts like the sirloin and tenderloin more tender and highly valued for quick-cooking methods like grilling or pan-searing.
Therefore, the sirloin is a hindquarter cut.

Step 3: Final Answer:
Among the options, the sirloin is classified as a hindquarter cut of beef, which corresponds to Option (B).