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Why do diff cuts of beef taste differently?

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Why do diff cuts of beef taste differently?

l
lemonslemonslemons | | Dec 31, 2009 12:16 PM

What is it that 'causes' flavour in different cuts of beef, it's not just the fat levels is it?

Why would a bavette taste almost liver-ish but a onglet does not, though their fat levels are quite comparable?

Or comparing bone-in cuts like beef shanks which have a rich flavor that is very different from the flavour of a bone-in ribeye.

(comparing cuts from the same animal, same with the same aging, of course)

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