Most financial aid offices require that you apply for financial aid every year. If your financial circumstances change, you may get more or less aid. After your first year you will receive a Renewal Application which contains preprinted information from the previous year's FAFSA.
Cuts of beef that are obtained from the center of the animal, such as the loin and rib area, are the most tender. This is because the muscles in these areas are suspension muscles and do not move as much as the muscles in the front and rear portions of the animal, which are responsible for locomotion.
The primal chuck is the animalâs shoulder. Since this is a well-used muscle, the chuck contains a high amount of connective tissue and is very tough. It is, however, one of the most flavorful cuts of beef.Fabricated cuts: 1  Cross rib pot roast. 2  Chuck short ribs. 3  Stew meat. 4  Ground chuck for hamburgers. beef carcass is first divided into primal cuts. Each primal cut is then reduced into subprimal cuts. Individual portions derived from subprimal cuts are referred to as fabricated cuts.