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Old 03-13-2013, 10:30 PM   #13
CharredApron
Babbling Farker

 
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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There is alot of controversy on this issue. That is why I had a real hard choice when selecting the initial cut. When I asked my butcher for a point deckle he was kinda lost. He showed me a variety of different cuts, First cuts, second cuts, tri tips and a whole brisket. The choice was mine. I selected this one based on fat, marble, and thickness. The proof is soon to be in the pudding. Regardless of what we call it! Thanks for your input.
Jed
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