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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

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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

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

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SummerMaster · Tutor for 5 years

Answer

Beef Chuck Eye Steak, Bnls.

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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:<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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).<br /><br />Given these descriptions, the correct identification of the retail cut based on the provided options is:
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