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Unread 06-10-2011, 04:18 PM   #114
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I do find it funny how there are so many cattle in other parts of the country that seem to lack the bottom portion of the sirloin. I mean, it would seem that most cattle in Texas must certainly be born with whole sirloins, it is hard to understand their losing their tri-tip on the way to market.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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