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Get Ready! Tenderness Will Rule!
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<blockquote data-quote="Frankie" data-source="post: 311368" data-attributes="member: 13"><p>"Somewhat disagree". Hey, I'm making progress. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> The filet mignons I've had were wrapped in bacon. Why? We wound up with an entire tenderloin once time and some of it went to the dog. At first, we really enjoyed it, but after a couple of meals, we realized it wasn't as good as a good marbled ribeye. And after that, it was hard getting anyone interested in eating it. It was tender, but had very little taste.</p><p></p><p>Understand that I'm not knocking tenderness or a maketing program using tenderness as a selling point. I think whatever the consumer wants should be available for them. If they can't buy beef to suit them, they'll go to the chicken section.</p></blockquote><p></p>
[QUOTE="Frankie, post: 311368, member: 13"] "Somewhat disagree". Hey, I'm making progress. :) The filet mignons I've had were wrapped in bacon. Why? We wound up with an entire tenderloin once time and some of it went to the dog. At first, we really enjoyed it, but after a couple of meals, we realized it wasn't as good as a good marbled ribeye. And after that, it was hard getting anyone interested in eating it. It was tender, but had very little taste. Understand that I'm not knocking tenderness or a maketing program using tenderness as a selling point. I think whatever the consumer wants should be available for them. If they can't buy beef to suit them, they'll go to the chicken section. [/QUOTE]
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Get Ready! Tenderness Will Rule!
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