Oh, I threw a little vinegar in the marinade mix to help. It came out pretty tender (for beef), and there is a subtle taste of the wine in the meat. It has some fat deposits, but luckily, they tend to be in sections, that you can cut out entirely. If some manages to stay on the meat after cooking, I just bite it off, and throw it away. It happened while I was eating some earlier.

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A2G hacksquat: 550
(9-9-09)-Deadlift-425Lbx1!!da
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