Step 1 : Introduction to the question "7. "The tenderest (and most expensive) cuts of all are the middle and top, known as the ___,___, and ___." What are the missing words describing the best cuts of meat?"
...1. Chuck, shoulder, and brisket 2. Rump, round, and leg 3. Shank, short plate, and breast 4. Rib, loin, and sirloin Chuck, shoulder, brisket, shank, short plate and breast are all tougher than the ribs and loins, because they're from muscle groups that are better-exercised. The rump, round and leg are 'in-between' cuts that are still flavorful, but not as tough.
