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Unread 10-05-2012, 03:20 PM   #23
landarc
somebody shut me the fark up.

 
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If you look at that slice above, you can see that the flat does not have the real thin edge, plus, you can see how little fat was left on the fat cap. That is typically what I am doing with a packer now, so there is both fat and lean removed during the initial trim, and well, you can see there is no silverskin on the side where there is no fat.
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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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