Which of the following lists three popular chuck cuts?

The three popular chuck cuts are Rib Eye, Strip lion, Top sirlion

Explanation:

The term prime cut is used to describe the cuts with higher quality.

Beef carcasses are split into halves and then across front and back quarters named as forequarters and hindquarters.

In forequarter cuts the chucks are the source of bone-in chunk steaksand roasts and boneless clod steaks and roasts. The boneless chunks are used in hamburgers.The rib is located at the short ribs, prime rib, and rib eye steaks.

In Hindquarters the lion has two sub primals. In short lion the T- bone and porterhouse steaks are cut if the bone- in steaks. The sirlion is tender than short lion are more flavorful and further divided into top sirlion and bottom sirlion.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.

substitution is the answer in this case