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Beef clod: Revision history


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  • curprev 13:2413:24, 12 December 2018 Wikievil666 talk contribs m 3,492 bytes +26 Both brisket and clod, with very little fat marbling, were hard to sell as fresh meat, since cooking as steak left the meat tough. Market owners experimented to find they could be made tender by slow smoking. undo

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