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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