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Unread 05-23-2013, 05:16 PM   #31
SmokinAussie
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Join Date: 10-19-09
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Righto, photo's coming up now.

Titch, those Cape Grim ones are the real deal. How many have you got and how many can I get, OR just gimme the address and I'll tell them you sent me to raid the coolers.

John HB, I'm thinking we get something different down here in Melbourne. I'm glad to hear that you've had no problems, but when pressed, butchers are very cagy about providing us this cut. I've spoken to many butchers who simply don't want to cut a full packer brisket.

What you see here is like the picture below:


This cut of meat comes from further down the animal. It's more like the belly plate and this is specifically used in chinese style soups and stews with Chu Hou sauce.

This is why myself and Titch are looking around for the full packer.

Cheers!

Bill
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