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13 questions from this quiz
Muscle fibres, connective tissue & fat
More connective tissue
Older animals
Active parts like leg or neck
Slow & moist like braising or stewing
Meat from younger animals
Offal (internal organs)
Fast & dry like frying or barbecuing
Slow cooking like stews
Short loin & sirloin
It's very tough
Roasting
Bacon or slow-roasted dishes
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