Tempero varia como paladar de qualquer persona. Porém atenção, os cortes devem ser superficiais, penetrando levemente na adiposidade, sem nunca chegar na mesocarpo. Busca-se com esse processo além da melhoria da textura a melhoria do período pode variar de carne para carne, já comentei aqui no blog que no caso da Picanha tempo e dissemelhante.
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