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Unread 01-24-2013, 03:35 PM   #6
Arky Hog
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Join Date: 01-23-13
Location: Springdale, AR
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If it is the college, I imagine the "butcher" is the latest batch of students in a intro class on meat science, so the ribs will probably look completely different next time you go in to purchase some. Your ribs were probably removed by a student making multiple cuts with a hand held knife attempting to maximize the yield on the more profitable cut from the same region - bacon. Just some ideas.
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