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Name the Meat - Statistics
General Stats
- This quiz has been taken 24 times
- The average score is 12 of 25
Answer Stats
| Hint | Answer | % Correct |
|---|---|---|
| Beef from a juvenile cow | Veal | 90%
|
| Tavukgöğsü, a Turkish milk pudding, is made with this shredded meat | Chicken Breast | 81%
|
| In countries where white-tailed deer aren’t native to, this word also describes meat from elk or antelopes | Venison | 76%
|
| This animal is commonly eaten in Florida, and is described as tasting like chicken, but far tougher | Alligator | 67%
|
| Meat from a mature sheep | Mutton | 67%
|
| A luxury Japanese beef known for its marbling, tenderness, and flavor | Wagyu | 67%
|
| A dark, earthy sausage that is a staple of the full English breakfast | Blood Pudding | 62%
|
| A spicy, french sausage commonly found in Cajun cooking | Andouille | 52%
|
| A spicy Spanish sausage, which many outside of Spain put in their paella | Chorizo | 52%
|
| A spiced variant of the above, originating in Romania | Pastrami | 52%
|
| The edible lining of an animal stomach | Tripe | 52%
|
| The polish word for “sausage”, which has become associated with a specific kind of Polish sausage | Kielbasa | 48%
|
| Circular-cut pork belly, often diced and used in Italian cooking | Pancetta | 48%
|
| Meat that is vacuum-sealed and cooked in a controlled water bath | Sous-vide | 48%
|
| A common term for raw meat, such as steak | Tartare | 48%
|
| The classic ingredient of a reuben | Corned Beef | 43%
|
| These large birds are commonly used as a leaner substitute for beef in hamburgers | Ostrich | 43%
|
| Italian dry-cured ham, served from the leg | Prosciutto | 43%
|
| A gourmet Italian, bologna-esque meat containing chunks of fat, pistachios, and peppercorns | Mortadella | 38%
|
| Fried pork fat, which is frequently eaten as a snack in Latin America | Chicharrón | 29%
|
| Cured pork jowel, used in carbonara | Guanciale | 29%
|
| This type of meat is commonly used in Eggs Benedict | Canadian Bacon | 24%
|
| A dry-cured pork salami made with muscle from the neck to the rib, and a favorite of Tony Soprano | Capocollo | 24%
|
| The most commonly eaten meat in the world | Goat | 19%
|
| Dried, thinly sliced Italian beef | Bresaola | 14%
|
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