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Old 08-24-2006, 03:26 PM   #20
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Join Date: 02-15-06
Location: Waynesville, Ohio

Here's my take on the cuts... The first is Hollywood, Double or Competition, the next is whatever Phil said , and the last is what I would consider the standard, cut half way between each bone.

Phil, it would be a one-bone per piece turn in, with the all the meat from both sides of each bone. It results in just under half the ribs being usable (actually int((n-1)/2) or something like that).
Curt McAdams
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