The fat content of meat varies with
A) the source animal's genetics and age.
B) the source animal's diet and exercise.
C) the cut of the meat.
D) all of the above
Correct Answer:
Verified
Q7: Pork is generally defined as
A) old swine
Q10: Veal is meat from
A) beef calves between
Q11: Yellow marrow
A) does not supply a lot
Q12: Cuts of meat high in connective tissue
A)
Q12: What is the primary difference between lamb
Q13: _ is tough and fibrous, but converts
Q16: Which of the following statements is false?
A)
Q16: You cooked a beautiful cut of meat
Q18: Meat from herbivores serves as an important
Q19: If one does not know the age
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