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From: songbird <songbird@anthive.com>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Tue, 17 Dec 2024 07:48:35 -0500
Organization: the little wild kingdom
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Graham wrote:
....
> Probably 5 or 6 years before that, I was in a restaurant with my parents
> and grandmother (who always paid). I ordered a steak medium-rare, which
> was a bit daring then. They all said: "Are you sure? You won't like it!"
> But I did and soon progressed to rare.

  it was a great thing when we too discovered rare or
what we call mooing.  meat that had moisture, was more
tender and didn't have the texture of sawdust.

  now that most of what we get is ground up we do cook
it more but that is just required because i do not 
trust ground meats in general.


  songbird