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Old 08-21-2010, 08:26 PM
ronn
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i use to do all my own cutting. now i just take to the place tell them no bone, no silver skin, if you can't make a steak out of it turn it to burger with 5% pork fat and 5% beef fat. i don't even hang them. its from the check-in station, to the shop. they hang it for a day or two while they are cutting others.
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