1.   The meat does not become tough as it would in conventional steaming, as it is not being immersed in water and it is gentle pressureless steam.

2.   The meat becomes very tender during the latter phase, retaining its natural juiciness and reducing weight losses still further.

3.   As the cure penetrates during the long, slow drying, the meat becomes firmer and denser.

4.   But when meat becomes the wrapping, a nice role reversal takes place, the kind of twist that allows a simple preparation to wow the crowd.

5.   Caras noted that while dogs were once held in totemic esteem by some Native American tribes, dogs slipped off that pedestal when meat became scarce.

6.   Meat became a scary thing in Europe.

7.   Mink meat becomes pet food.

8.   Since the freeing of prices last year, meat has become a rare luxury, with potatoes and beans the staple.

9.   The meat became rancid, but school officials said none of it was ever served in school cafeterias.

10.   The problem is that this requires far more work than the dish really merits, and the meat becomes cold while you prepare the sauce.