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Unread 02-16-2013, 10:08 AM   #7
landarc
somebody shut me the fark up.

 
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Unless you know the supplier, buying no-roll meat is always a gamble. Excel Choice and Select packers both produce good results. But, if there is no grade (no-roll) then avoid it. Local butchers typically cut off the best animal they can buy, they have to charge a little more, and try to go with better quality. You may want to find out how long the carcass has hung, as beef tastes better after a couple of days.
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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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