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To impart the flavour of a marinade into food; often requires a while to allow the flavours to develop. The strategy of inserting strips of fats into a chunk of meat that doesn’t have as much fat, to soften and hold the meat from drying out. This cooking term means the method of poking holes into the muscle of meat to find a way to tenderise it, also referred to as needling. Most generally often identified as a very tender cut of beef, however also can refer to the meat of rooster and fish. To loosen bits of food which …