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dieselbeef's grass finished steaks
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<blockquote data-quote="TexasBred" data-source="post: 798384" data-attributes="member: 6897"><p>That's ok Jeanne. Some folks do like a lot of fat in their meat and I used to think it was important as well. But I would encourage you to get you a very nice Limmi ribeye, grill it medium rare to medium with just a touch of salt and pepper and slice you a nice bite. Savor the flavor. It's awesome and very juicy. You may end up running from those "Angus Beef" signs. Someone posted on here a year or so ago that all marbling does is cover up the mistakes made by the cook. :lol2:</p></blockquote><p></p>
[QUOTE="TexasBred, post: 798384, member: 6897"] That's ok Jeanne. Some folks do like a lot of fat in their meat and I used to think it was important as well. But I would encourage you to get you a very nice Limmi ribeye, grill it medium rare to medium with just a touch of salt and pepper and slice you a nice bite. Savor the flavor. It's awesome and very juicy. You may end up running from those "Angus Beef" signs. Someone posted on here a year or so ago that all marbling does is cover up the mistakes made by the cook. :lol2: [/QUOTE]
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