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Putting marbled beef in a brine makes that prime cut just a little too tender

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Posted: Friday, October 18, 2013 7:40 am

Dear Barbara: We like to brine our chicken, turkey and other poultry or fish, but not beef like steaks, and roasts. Why is that? It just seems like it would be great, hold moisture, and so on. — Julie from Lodi

Dear Julie: If you were to brine beef, the beef could get mushy because it doesn’t need the extra moisture. However, you do need to salt and pepper the beef before you put it on the grill.

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