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Steak size
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<blockquote data-quote="laek" data-source="post: 1779761" data-attributes="member: 42889"><p>It wasn't the same butcher as usual, the local place was booked into the spring. I bought them when they were about 600# so the timeline was tight. But even in the past at the local butcher the steaks were all lacking in size. At least I thought so.</p><p>The angus cross was cut to have back ribs and boneless rib steaks, yes I agree they are excessively trimmed no fat cap. </p><p>The other animal was cut with bone in ribeyes fat cal was also removed, they were only slightly larger that the boneless steaks.</p><p>BC mentioned earlier that it's likely do to their genetics.</p></blockquote><p></p>
[QUOTE="laek, post: 1779761, member: 42889"] It wasn’t the same butcher as usual, the local place was booked into the spring. I bought them when they were about 600# so the timeline was tight. But even in the past at the local butcher the steaks were all lacking in size. At least I thought so. The angus cross was cut to have back ribs and boneless rib steaks, yes I agree they are excessively trimmed no fat cap. The other animal was cut with bone in ribeyes fat cal was also removed, they were only slightly larger that the boneless steaks. BC mentioned earlier that it’s likely do to their genetics. [/QUOTE]
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