| http://www.w3.org/ns/prov#value | - Because terminology may vary from region to region as well, a little knowledge of the animal itself or from what part the meat comes from, is very useful.Because beef is muscle tissue, the cuts that come from frequently used muscles are logically tougher and generally require long, slow moist-heat cooking methods such as braising in liquid (braising, stewing, and boiling) to loosen and melt the co
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