Tuition and college fees are determined by a student's college of record for the term. Detailed information about tuition is available at Fayetteville Policy 511.0 and about fees at Fayetteville Policy 511.1 .
Common causes of meat spoilage are mold, bacteria and exposure to air. It is sometimes difficult to tell if a steak is spoiled or not, but if anything about the smell or appearance of a piece of meat makes you question whether or not it is still good, throw it away. Do not risk making yourself or your family sick.
Cooking Time. If youâre cooking single cuts of steak, letting your meat rest just five minutes uncovered, will significantly reduce the amount of juice lost when itâs cut. The muscle fibers in the meat will expand again and reabsorb some of the flavorful liquids. After 10 minutes, almost no juice will be lost when cutting into the meat.