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Look out for "matured" beef (often promoted as 21 or 28 days matured) which has been hung to naturally tenderise meat and give it a richer flavour, or traditional or rare breeds suited to local conditions, slower growing and better taste.
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Like really strong, extra-matured cheese, this beef also leaves my tongue prickling with acidic compounds, to an almost overwhelming extent.
He seemed confident, matured, ready.
We have both matured, both changed.
Beef barbecue.
Roast beef.
Beef steaks.
Beef Stroganoff.
Beef chili.
Beef tongue".
Want beef?
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