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Unread 02-01-2013, 11:42 AM   #38
bigabyte
somebody shut me the fark up.

 
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I see this has turned into just a safety discussion, but I'm still not quite sold on the tenderness thing. It should be more tender at both lower temps and higher temps than at 145. 145 is right in the middle of the tough meat temps. It may be tender in the sense that you can chew it, but among all temps of doneness, that should be less tender than temps lower, and temps in the 180+ range.
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