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leaner these days, the desire to enjoy beef and still watch one’s weight can be compatible goals. Today’s cattle are much more muscular than in the 1950s, according to the National Livestock and Meat Board. There is less fat on today’s cattle, and at the same time there is ah additional 75 pounds of lean meat on the average carcass, the board reports.
Because of this, the beef found in the supermarket meat case no longer possesses the large amount of natural tenderizer — namely fat —it once did whether it is there as trima
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