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Preparing Supper
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<blockquote data-quote="Jogeephus" data-source="post: 837121" data-attributes="member: 4362"><p>Ken, I think the looks are deceiving. I marinated it then seered it on both sides then just gave it a little rest on some moderate heat outside the flames and the inside is blood red and juicy tender. I was afraid the red one would have red fat but surprisingly it didn't. :lol2: </p><p></p><p> </p><p></p><p>No, that's Certified Grass Fed/Grass Seed Finished Imbalancer</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 837121, member: 4362"] Ken, I think the looks are deceiving. I marinated it then seered it on both sides then just gave it a little rest on some moderate heat outside the flames and the inside is blood red and juicy tender. I was afraid the red one would have red fat but surprisingly it didn't. :lol2: No, that's Certified Grass Fed/Grass Seed Finished Imbalancer [/QUOTE]
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