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Non-Cattle Specific Topics
Tips 'n Tricks
Quest for the Perfect Steak
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<blockquote data-quote="Jogeephus" data-source="post: 247458" data-attributes="member: 4362"><p>Ah come on. Somebody has got to have some tips on how to finish out some fine beef. A few years ago we killed three and quartered them in the lot. One of them had marbling that looked like a snow storm. What caused this? It was tender tender tender. Is it genetics? This is the type WISDUM I'm told can only be explained by a GURU. :lol: So help this ignorant city slicker out. </p><p></p><p>The beer sounds good but l recall the time I got snockered on Billy Carter beer and ended up cooking some ribs in the pit - only to find out it was a slab of bacon. Tough as nails. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite10" alt=":oops:" title="Oops! :oops:" loading="lazy" data-shortname=":oops:" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 247458, member: 4362"] Ah come on. Somebody has got to have some tips on how to finish out some fine beef. A few years ago we killed three and quartered them in the lot. One of them had marbling that looked like a snow storm. What caused this? It was tender tender tender. Is it genetics? This is the type WISDUM I'm told can only be explained by a GURU. :lol: So help this ignorant city slicker out. The beer sounds good but l recall the time I got snockered on Billy Carter beer and ended up cooking some ribs in the pit - only to find out it was a slab of bacon. Tough as nails. :oops: [/QUOTE]
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