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le cochon de chef
a personal journey of a professional chef
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Posted by
chef
March 14, 2009
ok ok enough already....
very beefy over at the kitchn lately....
What's the Difference?
Dry-Aging vs. Wet-Aging Beef
Food Science:
All About Marbling
How (and Why!) To Preseason Your Meat
Smart Shopper:
How Beef is Graded
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