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Burger/Steak Epiphany?
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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 1443275" data-attributes="member: 968"><p>I would never hesitate to butcher a cow for hamburg. I have done just that in the past and sold off the hamburg - which was 90% lean. Remember, if your cow is FAT, you may have a hard time coming up with real lean hamburg.</p><p>I have a hard time believing CAB Certified STEAKS are selling for $5/lb. They may have roasts & hamburg that are CAB Certified. But, your local steaks for $5 are probably Select grade. CAB has to be Choice grade. I have to acknowledge that I am ignorant of the grocery store prices - just never look. I should. I am not trying to call you a liar by any means. Just might be promoted in a way you think it's all CAB.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 1443275, member: 968"] I would never hesitate to butcher a cow for hamburg. I have done just that in the past and sold off the hamburg - which was 90% lean. Remember, if your cow is FAT, you may have a hard time coming up with real lean hamburg. I have a hard time believing CAB Certified STEAKS are selling for $5/lb. They may have roasts & hamburg that are CAB Certified. But, your local steaks for $5 are probably Select grade. CAB has to be Choice grade. I have to acknowledge that I am ignorant of the grocery store prices - just never look. I should. I am not trying to call you a liar by any means. Just might be promoted in a way you think it's all CAB. [/QUOTE]
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