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Red meat comes from cows, lambs, pigs, and deer. Cow meat is dark and rich, suited to slow or fast cooking. Marbled fat adds succulence. Lamb is also suited to various cooking methods but tougher cuts need slow cooking. Pork has thick fat that keeps the meat moist during cooking while lean cuts require fast cooking. Venison contains more muscle and connective tissue than fat so braising or stewing works best to retain moisture. Fat provides flavor and moisture when cooked while muscle contains strands packe

Author

agubarbo

Language

EN