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Rate that Ribeye!
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<blockquote data-quote="Workinonit Farm" data-source="post: 723648" data-attributes="member: 839"><p>I'd have to agree with the majority of the others. A bit too much fat for me. If I got one of my steers/heifers back, and the rib steaks looked like that, I would think about adjusting how I finish them.</p><p></p><p>BUT, as some have also stated, if it were sitting on my plate, at your house for supper, no doubt I would scarf it down.</p><p></p><p>If you and your clients are happy with it, that's all that matters.</p><p></p><p>Katherine</p></blockquote><p></p>
[QUOTE="Workinonit Farm, post: 723648, member: 839"] I'd have to agree with the majority of the others. A bit too much fat for me. If I got one of my steers/heifers back, and the rib steaks looked like that, I would think about adjusting how I finish them. BUT, as some have also stated, if it were sitting on my plate, at your house for supper, no doubt I would scarf it down. If you and your clients are happy with it, that's all that matters. Katherine [/QUOTE]
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