Dex-chan lover
- Joined
- Sep 18, 2018
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I see. I do it with steak, I remove the fat, the fat in our type of cattle tends to be deposited in a port in the cut of meat, so it's easy to remove. It's the same meat we make stroganoff.With stewing cuts like shoulder/chuck you want to braise the seared beef for at least an hour to break it down properly.