A) Hunger killer B) Steer muscle C) Thin meat D) Fly shaker
A) Under the shoulder blade B) Inside the rib cage C) Along the spine D) Between the skin and the ribs
A) Cutaneous trunci B) Flank steak C) Biceps brachii D) Gluteus maximus
A) Because it shakes when sliced B) Because of how it is shaken during cooking C) Because it is often served with fly repellent herbs D) Because the animal uses it to twitch and repel insects
A) Carrots B) Cheese cubes C) Peppers D) Hard-boiled eggs
A) Matambre marinated and baked in milk B) Matambre served with a milk-based gravy C) A vegetarian version of matambre D) Matambre fried in butter
A) Rolled with pepperoni B) Deep-fried with cheese C) Baked flat with tomato sauce and mozzarella D) Served on top of a pizza crust
A) Deep purple B) Pale yellow C) Bright red D) Rose-colored
A) Wine vinegar B) Milk C) Vegetable oil D) Soy sauce
A) Served as a large steak B) Served as a whole roast C) Sliced into thin pieces D) Minced into a spread
A) Lamb B) Chicken C) Pork D) Turkey
A) Mustard B) Barbecue sauce C) Ketchup D) Chimichurri
A) Mexico and Spain B) Italy and France C) United States and Canada D) Argentina, Uruguay, Paraguay, and Rio Grande do Sul
A) It is frozen before boiling B) It is glued with food-safe starch C) It is tied with metal wire D) It is sewn or pinned
A) Side loin B) Elephant ear C) Cow brisket D) Ribeye cap |