The outside round and the eye round are collectively called the bottom round and are less tender than the top round.
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Q4: Prime rib is graded USDA prime.
Q5: All fat should be trimmed away when
Q6: It's possible to cut a whole tenderloin,
Q7: What is another term for Porterhouse steak?
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Q8: The short loin is located in front
Q10: Which of the following cuts is NOT
Q11: Where does most of the beef consumed
Q12: Where is a New York steak cut
Q13: Which of the following is NOT a
Q14: Which cooking method is most appropriate for
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