Question
6 of 100 Identify the retail cut Beef Chuck Eye Steak Bnis Beef Chuck Mock Tender Steak Beef Loin Mock Tender Steak Beef Loin Tenderloin Roast
Answer
4.2
(234 Votes)
Summer
Master · Tutor for 5 years
Answer
Beef Chuck Eye Steak, Bnls.
Explanation
To identify the retail cut, we need to understand the specific characteristics and typical uses of each beef cut mentioned. Here’s a brief description of each:1. **Beef Chuck Eye Steak, Boneless**: This cut comes from the chuck section of the cow, specifically near the ribeye. It is known for its rich flavor and tenderness, making it a popular choice for grilling or pan-searing.2. **Beef Chuck Mock Tender Steak**: Despite its name, this cut is not particularly tender. It comes from the shoulder area and is best suited for slow-cooking methods like braising to break down its tougher fibers.3. **Beef Loin Mock Tender Steak**: This seems to be a misnomer as the loin section typically does not produce a "mock tender" cut. The loin is known for its tender cuts like the tenderloin and strip steak.4. **Beef Loin Tenderloin Roast**: This is a highly prized cut from the loin section, known for its exceptional tenderness and mild flavor. It is often roasted whole or cut into steaks (filet mignon).Given these descriptions, the correct identification of the retail cut based on the provided options is: