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How to cook meat
Understand the importance of marbling.
Thin patterns of fat throughout the muscle will dissolve into a more flavorful cut. Round steaks, chicken breasts and pork chops may be less flavorful, because they don't have much fat inside the cut of meat.
Select fatty or tougher sections of meat for slow cooking. Buy pork shoulder instead of pork chops, chicken thighs instead of chicken breasts and round steak, instead of fillets when you braise.