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ble or as marbled fat. In fact, with the beef industry reducing the lean: to-fat ratio of their product even further through breeding and nutrition, it is likely that cooks will be hardpressed to find tasty and convenient uses for such svelte cuts.
Marinating is one solution to the dilemma of preparing this lean meat. The process is two-fold: meat is soaked in a seasoned liquid, made with a wide variety of herbs and spices, vinegars, juices and wines, which not only impart a desired flavor but tenderize the meat. By allowing eight hours or a maximum of
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