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Same Cow, No Matter How You Slice It?

Posted by Michael Hoydich on April 29, 2009

Article Link: New York Times

Article Author: KIM SEVERSON

Article Date: 29-Apr-09

From the Article :

The idea was simple. Dig around in the carcass and find muscles that, when separated and sliced in a certain way, were tender and tasty enough to be sold as a steak or a roast. “People know how to cook steaks,” said Dave Zino, executive director of the cattlemen’s Beef and Veal Culinary Center.

The Denver was invented after meat and marketing experts spent more than $1.5 million and five years on the largest study anyone had ever done on the edible anatomy of a steer.

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