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Get Ready! Tenderness Will Rule!
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<blockquote data-quote="MikeC" data-source="post: 311359" data-attributes="member: 1604"><p>I somewhat disagree. The "Tenderloin" or "Filet Mignon" is the most highly prized and priced cut of beef. Why? Because it's always tender........ not because it marbled. No matter what the quality grade, it's most always the same. In fact, it has no marbling at all. That's what the bacon is for.</p></blockquote><p></p>
[QUOTE="MikeC, post: 311359, member: 1604"] I somewhat disagree. The "Tenderloin" or "Filet Mignon" is the most highly prized and priced cut of beef. Why? Because it's always tender........ not because it marbled. No matter what the quality grade, it's most always the same. In fact, it has no marbling at all. That's what the bacon is for. [/QUOTE]
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Get Ready! Tenderness Will Rule!
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