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Unread 11-13-2008, 09:50 PM   #3
Midnight Smoke
somebody shut me the fark up.
 
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Join Date: 01-24-08
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Quote:
Originally Posted by eagle697 View Post
I found this, is it what you want?

http://www.reluctantgourmet.com/doneness_chart.htm
Thanks, That is the kind of stuff I find. The one I want is much more detailed and breaks down by cut. ie Rib eye, Sirloin, and Turkey too. It was a nice link, a real all in one reference chart.
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