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<blockquote data-quote="Silver" data-source="post: 1608670" data-attributes="member: 12520"><p>I like to get lots of roasts. You can always grind a roast yourself if you feel the need, or slice it into steaks depending on the quality. I try to get them to leave the bone in everything that makes sense to. Bone in the cut adds flavour. Rib steaks need the bone in, and of course short ribs are as good as it gets. Round steaks are easy to slice up for stews or soups.... I like ground beef as much as the next guy, but if you don't grind too much you have some options is all I'm saying.</p><p>As far as butchering a 700 lb calf goes.... I believe I just lost my appetite. Tenderness in not all there is to beef. This is fully substantiated by my own opinion.</p></blockquote><p></p>
[QUOTE="Silver, post: 1608670, member: 12520"] I like to get lots of roasts. You can always grind a roast yourself if you feel the need, or slice it into steaks depending on the quality. I try to get them to leave the bone in everything that makes sense to. Bone in the cut adds flavour. Rib steaks need the bone in, and of course short ribs are as good as it gets. Round steaks are easy to slice up for stews or soups.... I like ground beef as much as the next guy, but if you don't grind too much you have some options is all I'm saying. As far as butchering a 700 lb calf goes.... I believe I just lost my appetite. Tenderness in not all there is to beef. This is fully substantiated by my own opinion. [/QUOTE]
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