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NCBA marketing question
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<blockquote data-quote="SRBeef" data-source="post: 575322" data-attributes="member: 7509"><p>Thanks for the information - </p><p></p><p>I don't want mine red or even pink in the middle...don't know why...some folks like apples some like oranges. But shouldn't matter to the cook how I order it - I'm paying the bill so you cook it the best you can. And if a restaurant wants me to come back they will try to get the center done without delivering a piece of charcoal on my plate.</p><p></p><p>Occasionally depending on the cut I will tell them it's ok to butterfly it.</p><p>I think the main issue as you point out is time - that they know I am willing to wait a few minutes more.</p><p></p><p>you hit on the key - sear the outside to seal in the juices then cook longer over lower heat to get the center done.</p><p></p><p>Thanks for the info,interesting thread and best of luck in your ranching endeavor!</p></blockquote><p></p>
[QUOTE="SRBeef, post: 575322, member: 7509"] Thanks for the information - I don't want mine red or even pink in the middle...don't know why...some folks like apples some like oranges. But shouldn't matter to the cook how I order it - I'm paying the bill so you cook it the best you can. And if a restaurant wants me to come back they will try to get the center done without delivering a piece of charcoal on my plate. Occasionally depending on the cut I will tell them it's ok to butterfly it. I think the main issue as you point out is time - that they know I am willing to wait a few minutes more. you hit on the key - sear the outside to seal in the juices then cook longer over lower heat to get the center done. Thanks for the info,interesting thread and best of luck in your ranching endeavor! [/QUOTE]
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