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calf is at the butcher
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<blockquote data-quote="SRBeef" data-source="post: 751320" data-attributes="member: 7509"><p>Maybe it's too late but make sure to ask the butcher to hang the carcass for at least two weeks before cutting it. Can make a big difference.</p><p></p><p>As far as the cut goes, I find that my family and most customers are not much for soup bones, beef ribs etc. </p><p></p><p>I have mine cut up for 1" steaks, lots of roasts (ask if they can make some boneless rolled roasts) and the rest ground up into very good hamburger. I save the briskets for a few people who know how to cook them and forget the organs. jmho. jim</p></blockquote><p></p>
[QUOTE="SRBeef, post: 751320, member: 7509"] Maybe it's too late but make sure to ask the butcher to hang the carcass for at least two weeks before cutting it. Can make a big difference. As far as the cut goes, I find that my family and most customers are not much for soup bones, beef ribs etc. I have mine cut up for 1" steaks, lots of roasts (ask if they can make some boneless rolled roasts) and the rest ground up into very good hamburger. I save the briskets for a few people who know how to cook them and forget the organs. jmho. jim [/QUOTE]
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calf is at the butcher
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