| Answer | % Correct |
|---|---|
| Rib | 76%
|
| Tenderloin | 60%
|
| Bottom sirloin | 58%
|
| Chuck | 58%
|
| Shank | 58%
|
| Round | 55%
|
| Flank | 51%
|
| Sirloin | 51%
|
| Top sirloin | 49%
|
| Brisket | 48%
|
| Plate | 48%
|
| Short loin | 45%
|