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2. Brisket (Jewish dish) - Wikipedia

   en.wikipedia.org/wiki/Brisket_(Jewish_dish)

   Brisket has been eaten by Ashkenazi Jews in Europe for special occasions such as Passover, since at least the 1700s. [3] Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender. [4] Brisket became popular among Ashkenazi Jews due to its low cost; farmers would sell the expensive cuts and keep the cheaper ...

3. What Nutrition Experts Want You to Know About Beef Tallow Vs ...

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   There are a few potential perks to using beef tallow for cooking. “The benefits are its high smoke point, rich in fat-soluble vitamins A, D, E, and K, ...

4. Beef tallow dubbed ‘nature’s Botox’ and used as a retinol ...

   www.aol.com/beef-tallow-dubbed-nature-botox...

   Beef tallow is simply beef fat, or more specifically, rendered beef suet, the fat from around the animal’s kidneys. Tallow is typically used for cooking and also plays a role in making soap and ...

5. Brisket - Wikipedia

   en.wikipedia.org/wiki/Brisket

   The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket. [4] Kansas City-style beef brisket and burnt ends Beef brisket noodles (Philippines) In Cantonese cuisine, a common method is to cook it with spices over low heat until tender, and is commonly served with noodles in soup or curry. [5]

6. Beef Tallow French Fries Are Back on the Menu at This ... - AOL

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   Beef tallow has long been associated with fast-food french fries, but health trends have mostly prevailed and made beef tallow fries scarce. ... 6 Restaurant Chains That Cook Their Fries in Beef ...

7. Artificial marbling - Wikipedia

   en.wikipedia.org/wiki/Artificial_marbling

   A variety of injectants may be used to create artificial marbling. The injectant may be pure fat (such as tallow) heated to a high temperature to melt it while sufficiently cool so as not to cook the meat when injected, fat suspended in an emulsifier, fat blended with vegetable oils, or fatty acids such as conjugated linoleic acid (CLA) in powder form.

8. The Absolute Best Way to Make Tender, Juicy Brisket ...

   www.aol.com/lifestyle/absolute-best-way-tender...

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9. Montreal-style smoked meat - Wikipedia

   en.wikipedia.org/wiki/Montreal-style_smoked_meat

   The recipe for Montreal steak seasoning is based on the seasoning mixture for Montreal smoked meat. Montreal smoked meat is made with variable-fat brisket, whereas pastrami is more commonly made with the fat-marbled navel/plate cut. [3] [4] This is because "navel is much harder to find in Canada because of its British beef cut tradition". The ...