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(Other lean cuts, like top round, also work well).
Use lean cuts of meat and poultry and cook them without skin, without adding trans fats.
Avoid the expensive, lean cuts and head for fresh ham or shoulder.
Mainly, they serve steak, some of it dry-aged (for marbled cuts that ripen over time, like T-bone, and porterhouse for two) and some of it wet-aged (for lean cuts that can use some juice).
Lean cuts of beef from the hindquarter are cured in salt and flavorings -- which ones are a carefully guarded secret that its producers refused to reveal -- and hung out to dry, in big houses, in Valtellina's Alpine breezes.
Lamb is not inexpensive -- especially lean cuts like rack of lamb and lamb chops.
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Brining infuses the meat with flavor and helps keep this lean cut juicy.
Yung Lean cut him off: "And then you always want to return to the first idea," he said.
In my thit heo kho Irene-style, the pig cheek medallions — my first time cooking with this lean cut — became fork tender and yet retained a pleasing chewiness.
If you can cut the fat off and deal with a nice lean cut, that's what good teams have to be able to do.
The first is that nearly any lean cut of meat -- flank steak, London broil, tenderloin, sirloin or skirt steak -- will work if it is cut thinly enough against the grain.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com