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>> No.13463920 [View]
File: 58 KB, 499x279, USDABeefGrades-marbling.jpg [View same] [iqdb] [saucenao] [google]
13463920

>>13463862
i have a hard time believing that injecting fat after slaughter will successfully increase the intramuscular marbling. yes, that fat will end up somewhere, but evenly distributed to the point where it makes a piece of meat look like a higher grade? i dont buy it. source?

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