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<blockquote data-quote="la4angus" data-source="post: 170680" data-attributes="member: 132"><p>I like juicy well marbled corn fed beef. The kind that the butcher has to cut about an inch or more of outside fat off before it has 1/8 fat left on it.</p><p>Take that lean longhorn beef and add the scrap fat from the well fed beef and mix it with your lean longhorn beef to about 80% lean and grind it up and then you have some pretty dang good hamburger. The reall lean stuff can go in chili or spaghetti sauce where you have enough seasonings and sauce that you don't really notice the dryness and taste of the meat.</p></blockquote><p></p>
[QUOTE="la4angus, post: 170680, member: 132"] I like juicy well marbled corn fed beef. The kind that the butcher has to cut about an inch or more of outside fat off before it has 1/8 fat left on it. Take that lean longhorn beef and add the scrap fat from the well fed beef and mix it with your lean longhorn beef to about 80% lean and grind it up and then you have some pretty dang good hamburger. The reall lean stuff can go in chili or spaghetti sauce where you have enough seasonings and sauce that you don't really notice the dryness and taste of the meat. [/QUOTE]
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