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Non-Cattle Specific Topics
Coffee Shop
Beef Heart And Other Odds and Ends
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<blockquote data-quote="Craig-TX" data-source="post: 61763" data-attributes="member: 39"><p>I'm with you. That's why we keep the best roasts but have the rest ground. I love roast as much as anybody and my wife knows how to fix it right but after so much of it you're just hurting for a change. Same with the ribs. The best calf can't touch the worst hog when it comes to ribs. IMO they're not worth the trouble so we have them boned and ground also. On the heart and tongue, best I can remember my mom would boil them? I remember mainly eating them cold, sliced on sandwiches. Nowadays we just get them ground into the hamburger too. Wife isn't too keen on them.</p><p></p><p>Craig-TX</p></blockquote><p></p>
[QUOTE="Craig-TX, post: 61763, member: 39"] I’m with you. That’s why we keep the best roasts but have the rest ground. I love roast as much as anybody and my wife knows how to fix it right but after so much of it you’re just hurting for a change. Same with the ribs. The best calf can’t touch the worst hog when it comes to ribs. IMO they’re not worth the trouble so we have them boned and ground also. On the heart and tongue, best I can remember my mom would boil them? I remember mainly eating them cold, sliced on sandwiches. Nowadays we just get them ground into the hamburger too. Wife isn’t too keen on them. Craig-TX [/QUOTE]
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Beef Heart And Other Odds and Ends
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