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Non-Cattle Specific Topics
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May photo contest - best meat
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<blockquote data-quote="Son of Butch" data-source="post: 1682927" data-attributes="member: 14585"><p>A friend asked for 2" steaks from a steer he had butchered.</p><p>He later said, it was a big mistake. That they were too difficult to cook properly. He said the first couple of times he tried they turned out more like roasts than steaks. And even when he got them to turned out, after the first 2 or 3 bites the rest of the steak got cold and needed to be reheated. He said, "Never Again, they look impressive, but too thick isn't worth it."</p><p></p><p>Just relaying what he said, I've never had a 2" steak we usually do 1 inch.</p></blockquote><p></p>
[QUOTE="Son of Butch, post: 1682927, member: 14585"] A friend asked for 2" steaks from a steer he had butchered. He later said, it was a big mistake. That they were too difficult to cook properly. He said the first couple of times he tried they turned out more like roasts than steaks. And even when he got them to turned out, after the first 2 or 3 bites the rest of the steak got cold and needed to be reheated. He said, "Never Again, they look impressive, but too thick isn't worth it." Just relaying what he said, I've never had a 2" steak we usually do 1 inch. [/QUOTE]
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