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Beginners Board
Grazing corn as finish tool update
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<blockquote data-quote="SRBeef" data-source="post: 758447" data-attributes="member: 7509"><p>I'm not sure about the meat fibers. Two characteristIcs were that when I sliced a steak to see if it was done (did not have the meat thermometer) my pocket knife cut it very cleanly and easily. Also we had a number of visitors and few sharp knives. Turned out you hardly needed a knife to cut it. A regular table knife worked fine. So I guess maybe the meat texture was finer than usual. Very tender. I wanted to check the burger and did find it difficult To make a burger that stayed together until cooked. So maybe your description is correct. Jim</p></blockquote><p></p>
[QUOTE="SRBeef, post: 758447, member: 7509"] I'm not sure about the meat fibers. Two characteristIcs were that when I sliced a steak to see if it was done (did not have the meat thermometer) my pocket knife cut it very cleanly and easily. Also we had a number of visitors and few sharp knives. Turned out you hardly needed a knife to cut it. A regular table knife worked fine. So I guess maybe the meat texture was finer than usual. Very tender. I wanted to check the burger and did find it difficult To make a burger that stayed together until cooked. So maybe your description is correct. Jim [/QUOTE]
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Grazing corn as finish tool update
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