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T-bone and porterhouse steaks are suited to fast, dry heat cooking techniques, such as grilling or broiling. Considering that they comprise a little level of collagen relative to other cuts, extended cooking times are certainly not required to tenderize the meat. Its certain name was later on changed to scombrus http://zionhdunm.designertoblog.com/1832337/the-smart-trick-of-that-nobody-is-discussing

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