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Old 04-10-2014, 09:36 PM   #3
Found some matches.
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Join Date: 03-30-14
Location: Toronto Ontario

Originally Posted by SmittyJonz View Post
To melt all the marbled fat to make it Tender n Juicy.
160*'would be safe but would be Dry, Nasty n Chewy.

Most like to go by probe tender so it can be 195-210* and anywhere in between.
Ahhh, I see, because it's a less expensive cut of beef, right?
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