News
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There are three kinds of fat on a steer and you already treat them differently. A butcher explains what intramuscular fat actually does in the pan, why "fat is flavor" is closer to chemistry than slogan, and why lard is the wrong comparison.
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Wagyu Education BMS Marbling Scores Explained: What They Mean & Why They Matter The number on the label determines the flavor, texture, and price of your wagyu. Here's what each score actually means for your eating experience. By Ligma Provisions...