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Unread 04-25-2011, 11:31 PM   #4
martyleach
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Quote:
Originally Posted by Chef Jim View Post
Marty, That looks real interesting. Didn't see a price?
http://www.drybagsteak.com/shop-dryb...k-in-house.php

It looks like you should only do cryo wrapped beef. Boneless ribeye, Sirloin, maybe brisket?? I may have to pull the trigger and try this. Looks pretty good....???
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