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Unread 07-11-2011, 08:48 AM   #59
Cook
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Quote:
Originally Posted by SmokinAussie View Post
The prime cuts have a lower fat content, thus when you cook them, they dry out faster.
In the US a Prime graded steak has the 'most' fat content of the USDA grades...specifically intramuscular fat (marbling). I guess they use the term 'prime' differently down under?
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