See what we can offer to your school
"SimpleStudy just makes sense...”
Get the best plan for your school
14 cards from this deck
Muscle fibres, connective tissue, fat
Muscle fibres, connective tissue, and fat
Older animals or active parts (leg/neck)
Slow & moist: braising or stewing
Younger animals or less active areas
Poultry, game, and offal
Fast & dry: frying or barbecuing
Slow cooking, like stews
Steaks
Soups and stews (very tough)
Contains tender rib chops, often roasted
Roasting (large cut)
Slow-cooked, great for pulled pork
Bacon or slow-roasted
Select your subjects, and get access to A+ resources today.