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Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.

The USDA recommends 2 or 3 servings of meat, fish, or poultry per day. A serving of any type of cooked meat is equal to 3 ounces and is about the size of a deck of cards. Concerns over saturated fat and cholesterol have caused many people to reduce or eliminate their consumption of many types of red meat and to choose a healthier alternative such as turkey.