That's one of the reasons they're sliced so thinly.Doesn't boiling lean meat basically dry it out?
Sukiyaki meat, and especially the expensive cut used in this chapter, wouldn't be lean meat.Doesn't boiling lean meat basically dry it out?
Except Hinata specifies that the meat is "so lean" and that she's "been craving lean meat".Sukiyaki meat, and especially the expensive cut used in this chapter, wouldn't be lean meat.
From what I was able to find, it's said that placing shirataki noodles next to beef will make the beef tough???What's the story with the "don't put beef and shirataki next to each other in the sukiyaki" superstition?
The second panel still says "lean meat" (in relation to "marbled meat"), and I'm not sure changing that to "red meat" would make sense without also changing "marbled meat" to something else as well.I have also tweaked my wording on the "lean meat" panels.