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