GROWTH DEVELOPMENT CHILD
ASSESSMENT TECHNIQUES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -We Recommend. Some cuts of beef that are appropriate for boiling and braising include the chuck, flank, shank, brisket, rump and round, according to Certified Angus Beef.
Detailed explanation-2: -Common cuts include sirloin steak, top sirloin, bottom sirloin, tri-tip roast and tri-tip steak. Short loin is similar to sirloin cuts, but is closer to the center of the cow and more tender than sirloin cuts as a result.
Detailed explanation-3: -If you prefer super soft texture over flavor in your steak, this is your to-go cut. I always simplify the choice by saying that if flavor is your priority, you should go for the Ribeye. On the other hand, if you want your steak to be buttery and soft, Tenderloin steak is your best choice.