98% of people can't identify each of these cuts of meat from one image. Can you?

By: Shayna
Image: Shutterstock

About This Quiz

Flank, new york strip, chicken leg - many of us enjoy a serving of meat, poultry, or fish, but do we really know where that protein came from? Any good cook or food lover does. Do you?

Chuck is a low-priced primal cut of beef, known for its toughness due to a large amount of connective tissue. Since it is rich in fat, it is considered to be a good option for making ground beef.

The term "brisket" is derived from the Middle English "brusket," which in turn comes from earlier Old Norsk brjósk, meaning cartilage. The brisket muscles support about 60% of the body weight of the beast. This requires a significant amount of connective tissue, which gives brisket a signature texture when cooked correctly.

The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.

The country-style chuck ribs came to be recognized as a legitimate meat cut in the 1960s, when a butcher named Cliff Bowes came up with a novel method to sell a pork loin’s rib end. He cut the fat-filled meat in the form of strips that bore similarity to ribs. This is the same cut that was introduced for beef as well.

Sirloin comes from the French word "surlonge," which means "upper part of the loin." Sirloin roast is a boneless cut of meat, typically sold rolled and tied in order to facilitate cooking. This is a juicy and somewhat tender cut of beef that can bring exceptionally good results when cooked properly.

Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin.

Flank Steak is extracted from the beef flank primal section, which comprises the abdominal muscles of a cow. The burger patties available at the fast food giant McDonald's contain a mixture of flank and 100 percent forequarter.

The lower, or bottom, sirloin can also be purchased as a roast, but more commonly gets broken down into smaller sections. For example, the relatively tender tri-tip, a triangular muscle located within the bottom sirloin, can be cut out and sold for roasts, bistro steaks, kebabs, and similar uses.

Round steak is the thinner slice of meat cut from a top round roast. Easy on the pocket, this is a relatively tough portion of meat, without much fat or marbling. Round is the term used for a cow's rear in the United States. In other countries, the term might differ. For instance, the Canadian term for round is "hip."

Lamb shoulder roast is a sizable portion of meat, usually sold deboned and rolled. The meat from this cut contains a good amount of intramuscular fat, which gives it a nice juicy flavor. Compared to roasts from the leg, shoulder roast can be a tad tough since a lamb uses its front legs more actively than the hindquarters.

A lamb chop is known for its tenderness and unmatched flavor. It comprises meat from the rib eye, surrounded by a layer of fat. A rib chop is narrower in appearance than a loin chop and is regarded by many as the more flavorful of the two.

Loin chop is regarded by many as the lamb version of the T-bone steak - it is prized for its excellent taste and tenderness. Perhaps this is the reason why it is also the most expensive lamb chop.

Lamb leg is by far the most popular lamb cut, especially when made on festive holidays. There is a wide range of methods in which this portion of lamb can be cooked. Since it is one of the most active parts of the lamb, the meat on the leg can be quite tough if not cooked properly.

Lamb neck is a small chunk of meat that is typically sold as a roast cut. This portion is tougher than many other parts of the lamb and is best cooked using slow, moist cooking techniques. Being an economical cut of meat, neck is a good choice for those who want a low-cost yet flavorful meat portion.

Leg is the portion spanning the hindquarters of the pig. The back part of the leg is the cut which is originally designated for manufacturing ham. In its fresh state, the leg is extracted with the bone still intact. It can be further divided into three subprimals: shank, center and rump.

Pig hocks are available both smoked and fresh. Those taken from the front legs are called shoulder hocks, while the ones cut from the back legs are called ham hocks. They infuse a rich flavor in any dish to which they are added.

Pork belly is a boneless portion which mostly comprises fat. It is the most popular cut of pork for making bacon. In its fresh and uncured state, pork belly is used extensively in Asian cooking. The trend is also catching up in the United States, where a number of restaurants are now serving delicacies containing pork belly.

Spareribs are typically considered richer in flavor, texture, and fat than baby back ribs. The meat on these ribs is extremely succulent, owing to the generous marbling within its grains.

Pig hocks are available both smoked and fresh. Those taken from the front legs are called front hocks or shoulder hocks, while the ones cut from the back legs are called ham hocks. They can be used in stews and braises, with greens and other vegetables.

Shoulder blade roast is typically an oblong cut of meat that is known for its generous marbling. Due to the presence of fat within its muscles, this cut yields extremely moist and flavorful entrees. A good cut when cooking on a budget, this roast cut can be bought both with and without the bone.

Whole chicken is great for budget-friendly dinner parties and can be delicious with just about any seasoning. It's usually cheaper to buy whole chicken than chicken cut into parts by the butcher.

Chicken thighs can be cooked a variety of ways, including deep frying, grilling, and baking. They have a higher fat content than chicken breast, making them more tender and flavorful.

Chicken wings are ideal for parties and dinners. Some restaurants make them extra spicy and challenge people to eat as many as possible!

Pork loin is a good choice for those who want a flavorful portion of meat at an economical price. The roast is available both boneless and bone-in, and it can be rolled if bought de-boned.

Baby back ribs contain more meat than spareribs, but less muscle than country style ribs. This cut contains very little fat and comprises a short end and a long end.

Chicken breast is lean meat, high in protein and great for dieting. It is white meat, as opposed to dark.

Drumsticks are perhaps the most popular cut of chicken. They are the lower part of a chicken’s leg. Drumsticks are well-liked the world over for their succulent dark meat and incredible flavor. Being a moist cut of chicken, they can be cooked in a variety of ways, yielding great-tasting dishes.

Osso buco is a Milanese specialty of cross-cut veal shanks, braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla Milanese.

Deer ribs often get discarded because hunters don't know how to cook them. The ribs are large and have a lot of connective tissue. The ribs are also very lean, but brining or marinating adds needed moisture. Venison is a good source of niacin and iron, along with vitamins B12, B6, and riboflavin.

Slow cooker preparation works well for deer roasts, because the low heat and slow cooking process result in a tender, melt-in-your-mouth roast. Typically, red meat should be eaten in moderation, but venison is naturally lean, making it a healthy alternative to beef.

Venison steak has a flavor reminiscent of beef, but it is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner venison cuts can be tougher as well.

The tenderloin is a section of the turkey's breast meat, specifically located at the inside section of the breast near the turkey's keel bone. This part of the turkey typically has a low fat content and cooks very quickly.

Turkey drumsticks are a flavorful alternative to chicken. They are best known for their savory dark meat and crispy brown skin. Drumsticks are much easier to prepare than cooking a whole turkey, so they're a great choice for weeknight cooking. Wings are great for making broth.

A turkey mignon is a 2-3 ounce portion of a turkey breast. They are cut from the larger part of the turkey breast. The real difference between filet mignon recipes and turkey mignon recipes is that beef cooks differently than poultry.

The neck of a duck is used in some recipes. In duck rice, the duck meat is shredded into little pieces and the meat in the neck is included.

This is duck back, good for making stock. The most common duck meat consumed in the United States is from the Pekin duck. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called Long Island ducks, despite being of Chinese origin.

Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Duck feet are considered a delicacy in the Chinese culture.

Duck legs can be trimmed of fat and Frenched at the ankle. This is the ideal cut for confit of duck, for roasting and braising. The meat is best served on the bone or shredded to make a saucy ragoût.

Duck wings are often baked. Did you know? A male duck is called a drake, a female duck a hen, and a baby duck a duckling.

Duck breasts have deep, dark lean breast meat, with a substantial layer of fat on the upper side. if you score the skin with a sharp knife and rub both sides of the breast with salt, it will be extra tender.

A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless.

Squid is very popular battered and fried in a dish called Calamari. Squid ink is sometimes used in pasta.

A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish, parallel to the backbone.

You can eat an entire fish, head to tail, if your prepare it correctly. Fish tail is best deep-fried.

In its roast form, Eye of Round is a fairly tender cut, which can prove to be quite tasty when cooked using slow, moist cooking methods, such as stewing or braising. The word "eye" in the name of this cut is used in the same sense as the term "eye of the storm," referring to the central position this round cut has in the cow's hind area.

The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region. This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles.

Ribeye steaks are hand cut from the eye of the prime rib. Bison ribeye is a popular selection at many restaurants, as it can be incredibly tender and juicy if prepared well.

Ox tail needs a long time to cook, making it ideal for soups. It has a lot of flavor and needs very little seasoning to be delicious.

Bison is lean and, unlike beef, has no internal fat marbling. Therefore, bison will overcook easily. Tough cuts, such as short ribs, are best cooked low and slow with moist heat (as with braising).

Strip steak is counted among the most expensive cuts of meat, due to its quality and flavor, although it is still lower in grade than ribeye and tenderloin. This is an incredibly tender cut, since this section of the animal gets very little exercise. It is typically an inch in thickness.

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