September 30th, 2000 Home on the Range It's time for beef to make room for something leaner By Sam Gugino Would you sell your soul, your firstborn or perhaps that case of 1982 Chteau Le Pin if you could eat delicious red meat that had less fat and fewer calories than skinless chicken? Well, you don't have to do any of those things.
For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2000.
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