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View Diary: Limbaugh: "Commissioner Clyburn is a piece of meat" (13 comments)

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  •  He also somehow never learned... (0+ / 0-)

    ...that the filet mignon actually is quite fatty, but the fat is marbled through the muscle instead of being concentrated in one area.  The tenderness of the cut is a result of the distribution of fat in the meat.
    Or that a steak being "prime" or not has nothing to do with which cut it is, but the quality of the meat (prime-graded meats have better marbling of fat).  
    Or that there's no question of whether or not to serve filet mignon with or without the bone. It's a boneless cut.

    You'd think a multi-millionaire would know this stuff.

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