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