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This is the sweet spot where the fat is liquid and the meat is juicy
The Prep: Pat the meat dry with paper towels before cooking
typically sourced from the Sirloin or Round primals
The Fat Cap: Don't forget to use tongs to sear the strip of fat on the edge—it renders into delicious "beef bacon
Sourced from our partners at North Georgia Meat Company (NGM)
London Broil Features Feb27 This is the sweet spot
US$ 425.55
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US$ 69.99
