What we're searching for here is a meat that is useful for stewing—that is, rich in connective tissue and fat and high in essence. When all is said in done, hamburger falls over a range with delicacy with generally tasteless cuts toward one side and extremely delightful yet extreme cuts on the other. These cuts by and large compare with muscles that the cows utilize slightest to most throughout their existence.
So on the far left side might be moderately unworked muscles as tenderloin or loin cuts (strip steak, Porterhouse, and so forth.). Extremely delicate, however generally flavorless.
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