Meat

1. 1. Describe the tenderness of Rump steak.

2. 2. Name the primal cut of rump steak.

3. 3. Describe the tenderness of brisket steak.

4. 4. Name primal cut of brisket steak.

5. 5. Describe the tenderness tenderloin steak.

6. 6. Name primal cut of tenderloin steak.

7. 7. Name method of cooking ground lamb.

8. 8. Name cooking method for shanks.

9. 9. Mention two layers of connective tissues.

10. Indicate functions of these layers of connective tissues that you have mentioned.