Cook It Low and Slow
Bad news. That crusty, blackened char on an expertly grilled steak can contain a carcinogenic family of compounds called heterocyclic amines, or HCAs, which form when meat is cooked over high heat. As with processed meats, you should limit the charred beef you eat. Instead, embrace the slow-cooked meats — the osso buco, the six-hour brisket — which are just as delicious.
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