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March 2002

Editorial: Ready the Battle Plans (pg 6)

Steak Processors: On the Cutting Edge (pg 22)

Steakhouse Trendsetters: Sizzle and Substance (pg 30)

CATEGORY PROFILE: Pre-Seasoned Steaks: A Product for the Times (pg 44)

Processing Techniques: Demystifying Dry-Aged Steak (pg 46)

Product Innovations: The Steak That Science Sold (pg 48)

Technology Spotlight: The Cold Truth About Coming Clean (pg 50)

Kill & Cut: Preserving the Art of Cutting Steak (pg 54)

Troubleshooting Q & A: Troubleshooting Tips From the Experts (pg 56)

Supplier News (pg 58)

The Way It Was: Keepers of the Flame (pg 64)

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