Answer | % Correct |
---|---|
Rib | 82%
|
Sirloin | 69%
|
Brisket | 53%
|
Chuck | 51%
|
Tenderloin | 49%
|
Flank | 42%
|
Shank | 40%
|
Shank | 40%
|
Round | 24%
|
Short loin | 16%
|
Plate | 13%
|
Bottom Sirloin | 9%
|
Top Sirloin | 9%
|
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