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You are working at Hy-Vee one night in the meat department.

A customer approaches you and

begins to ask questions about your meat selection. Describe your interaction with the customer
using the following words. You must use all of the words to receive full credit.

Entree Marinating
Marbling Coagulation
Connective Tissue Roasting
Prime Broiling
Choice Braising
Grading Curved, Thin Bone
Veal T-bone
Pork Storage
Lamb Mutton Scoring
Round Bone
Long, Thin, Flat Bone