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I am a carnivore. I have come to terms with this. I was a vegetarian for a number of years, but drifted back to what was more comfortable. I know what I’m eating, even though the named cut of meat little resembles it’s anatomical name. A strip steak or ribeye give one little clue as to it’s origin. Even though I know that the tenderloin is the cow’s psoas, I feel there is a degree of separation that allows me not to think too much about its origin.
This all changed this morning, with…
ContinueAdded by Walt Fritz, PT on June 14, 2012 at 12:55pm — 5 Comments
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