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Coffee Shop
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<blockquote data-quote="cowgirl8" data-source="post: 1608788" data-attributes="member: 22072"><p>Calf hung out at 550. Butcher explained all the cuts to me that I was curious about. Kept the tongue to try, kept the tail. Learned that a club steak is indeed a ribeye with a bone. I prefer mine with no bone. Getting them vacuumed packed. Cant wait, first meal I cook will be a pot roast. We use to live on pot roast and I haven't had a good one for so many years..</p></blockquote><p></p>
[QUOTE="cowgirl8, post: 1608788, member: 22072"] Calf hung out at 550. Butcher explained all the cuts to me that I was curious about. Kept the tongue to try, kept the tail. Learned that a club steak is indeed a ribeye with a bone. I prefer mine with no bone. Getting them vacuumed packed. Cant wait, first meal I cook will be a pot roast. We use to live on pot roast and I haven't had a good one for so many years.. [/QUOTE]
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