I'm just browsing. We don't have the money for that.
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You want one where a substantial amount of the fat is present in the muscle and evenly spread throughout. It's tasty and as the moisture evaporates out of the steak the melting fat soaks into the meat, keeping it tender and juicy.
Salt also softens meat, in part because of its effects on moisture evaporation temperature changing in the solution, but just as importantly because salt is what naturally forces muscle to relax in a living body as well as a cut of meat. That's why body builders eat bananas, they have potassium salts.
Never made the connection, but when I was in human anatomy class, we removed the thigh muscle from a frog, hooked it up to a seismograph, and shocked it, to track the spasm.
As the shocks went on, it would eventually cramp up. Putting saline solution (salt water) on it, would release the cramp, and you could do the experiment again.
That's a direct example of salt making a muscle relax. I never thought to connect it to marinating meat.
I bet you could make a sick marinated frog leg
Frog leg is soft like fried chicken, doesn't really require it.
I also tend to look for a thicker cut, since you can cook it more gradually to develop a good texture throughout without overcooking, and still develop a good crust.
Me, looking at all the things I wished I could afford.
Women be shopping . . . .
I love me some cow meat, but these days I stick with chicken with no antibiotics. Cow meat is too expensive.
Any species that can live 18 months without a head is barely alive in the first place.
Funny
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