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Unread 12-25-2012, 09:48 PM   #13
buccaneer
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^^^taking it off earlier, I beg to differ.
Rare is the new black, but I think it should be applied to certain cuts and not others.
The bone and meat structure and fatty centre strip make this cut improve as it gets to medium rare on the medium side.
The fat renders more, bastes more and I think it is much improved over rare.
Jmo
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