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Heavy trimming
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<blockquote data-quote="M.Magis" data-source="post: 1698716" data-attributes="member: 14175"><p>I may not entirely follow, how do you know you didn't get enough?</p><p>As far as too much being trimmed, it can be tough to tell sometimes. The only steaks that have external fat cover trimmed are the t bones and porterhouse. And maybe sirloins if you have them cut into steaks. Rib steaks, flat irons and others are internal cuts. And some animals just don't build fat where we want it. Last one I fed looked decent on the hoof, but had the most pitiful ribeyes I've ever seen. Small and very little fat. I'd have been pizzed at the butcher except it was me.</p></blockquote><p></p>
[QUOTE="M.Magis, post: 1698716, member: 14175"] I may not entirely follow, how do you know you didn’t get enough? As far as too much being trimmed, it can be tough to tell sometimes. The only steaks that have external fat cover trimmed are the t bones and porterhouse. And maybe sirloins if you have them cut into steaks. Rib steaks, flat irons and others are internal cuts. And some animals just don’t build fat where we want it. Last one I fed looked decent on the hoof, but had the most pitiful ribeyes I’ve ever seen. Small and very little fat. I’d have been pizzed at the butcher except it was me. [/QUOTE]
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