Why the other options are wrong:

• Striploin requires less seasoning than ribeye.: The butcher does not say striploin needs less seasoning.
• Striploin is the only cut suitable for large groups.: The provider does not say striploin is the only cut for large groups. The provider discusses several options.
• Striploin has significantly more fat and flavour than ribeye.: The provider says ribeye has more fat and flavour. Striploin has less fat, not more.

Correct Answer: It may become tough if overcooked.

Why this is correct: The woman says she will probably be distracted talking to people. She worries that top sirloin needs careful timing and could get tough if overcooked. The risk of overcooking while distracted is her concern.

Why the other options are wrong:

• Her guests generally dislike it.: She does not say her guests dislike sirloin.
• It is difficult to find in local shops.: She does not say sirloin is hard to find.
• It exceeds her overall budget.: Sirloin is described as cheaper, but the quantity and total cost are not given to establish that it fits the budget.

Correct Answer: Marinating them ahead of time.

Why this is correct: The butcher says pork shoulder steaks are tender if you marinate them overnight. Without a marinade, they can be chewy. Preparing the marinade ahead of time is what makes them tender enough for guests.

Why the other options are wrong:

• Cooking them slowly over indirect heat only.: The provider does not mention indirect heat or slow cooking for pork shoulder steaks.
• Buying them with extra fat attached.: The provider does not say buying them with extra fat is needed.
• Using a dry rub just before grilling.: The provider specifically says to marinate overnight, not use a dry rub just before grilling.

Correct Answer: She may be distracted and unable to time everything perfectly.

Why this is correct: The woman says she will probably be distracted talking to people during the barbecue. This means she may not be able to watch the food closely. The butcher uses this information to steer her away from cuts that need exact timing.

Why the other options are wrong:

• She plans to hire someone to help with grilling.: She does not mention hiring anyone to help with the cooking.
• She expects to monitor the barbecue very closely.: She admits she will be distracted, so close monitoring is unlikely.
• She prefers recipes that require constant attention.: She clearly wants easier options, not ones that need constant attention.

Correct Answer: They remain moist even if the temperature changes.

Why this is correct: The butcher says thighs stay moist and are more forgiving if the barbecue temperature fluctuates. This is the stated reason for preferring them to breasts.

Why the other options are wrong:

• They are more popular with most barbecue guests.: The provider does not say thighs are more popular with guests specifically.
• They require no seasoning or preparation.: The provider does not say thighs require no seasoning or preparation.
• They are cheaper and cook faster at high heat.: The provider does not mention thighs being cheaper or faster to cook. The provider focuses on moisture.

Correct Answer: Striploin steaks, pork shoulder steaks, and chicken thighs.

Why this is correct: The butcher says the provider would do striploin steaks, marinated pork shoulder, and chicken thighs. The provider says this combination balances flavour, cost, and ease for the group size. The woman agrees to this plan.

Why the other options are wrong:

• Striploin steaks only, to stay within budget.: The provider suggests a mix of meats, not just striploin alone.
• Top sirloin, pork ribs, and chicken thighs.: The provider specifically recommends striploin over top sirloin, and pork shoulder over ribs.
• Ribeye steaks, back ribs, and chicken breasts.: The provider advises against ribeye for gas grilling and recommends thighs over breasts.