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First trip to butcher....
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<blockquote data-quote="DavisBeefmasters" data-source="post: 572615" data-attributes="member: 2263"><p>1. Hang time in the cooler prior to cutting -- do you like it to be 14 days or 21 days... does it matter to you? will they honor your request?</p><p></p><p>2. Vacuum pack vs. paper wrap... personal preference... some folks say vacuum others say paper (we have seen both get freezer burn if not done properly - we prefer paper so you don't have to worry about nicking and breaking the corner of the vacuum pack once it's frozen)</p><p></p><p>3. Thickness of the steaks</p><p></p><p>4. Quantity of steaks per package (2, 3, or 4?), pounds of hamburger/ground beef per package (1# or 2#?)</p><p></p><p>All good stuff -- and now I'm hungry for a steak... good thing today is Cattlemen's day at the state fair, good dinner tonite!</p></blockquote><p></p>
[QUOTE="DavisBeefmasters, post: 572615, member: 2263"] 1. Hang time in the cooler prior to cutting -- do you like it to be 14 days or 21 days... does it matter to you? will they honor your request? 2. Vacuum pack vs. paper wrap... personal preference... some folks say vacuum others say paper (we have seen both get freezer burn if not done properly - we prefer paper so you don't have to worry about nicking and breaking the corner of the vacuum pack once it's frozen) 3. Thickness of the steaks 4. Quantity of steaks per package (2, 3, or 4?), pounds of hamburger/ground beef per package (1# or 2#?) All good stuff -- and now I'm hungry for a steak... good thing today is Cattlemen's day at the state fair, good dinner tonite! [/QUOTE]
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First trip to butcher....
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