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High Steaks
E7 Oct 25, 2012 TV-G
"Is the steak you buy as safe as you think? We're taking a sharp look at a little-known process which could affect what you eat. It's a common industry practice that makes steaks and roasts tender, but critics say it can also make beef more susceptible to bacterial contamination. Tom Harrington puts beef to the test, shows you the risks, and reveals what you're not being told."
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