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Non-Cattle Specific Topics
Tips 'n Tricks
Tough beef...what to do?
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<blockquote data-quote="Susie David" data-source="post: 493229" data-attributes="member: 1744"><p>Hang her for another week. Fourteen days is what we hang. All our steaks are cut 1"...thinner and it is easy to over cook, thicker then folks have a tendancy to charr the outside with a underdone interior. The stress the animal was under would affect the falvor not sure about the tenderness.</p><p>Could have her ground.</p><p>DMc</p></blockquote><p></p>
[QUOTE="Susie David, post: 493229, member: 1744"] Hang her for another week. Fourteen days is what we hang. All our steaks are cut 1"...thinner and it is easy to over cook, thicker then folks have a tendancy to charr the outside with a underdone interior. The stress the animal was under would affect the falvor not sure about the tenderness. Could have her ground. DMc [/QUOTE]
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Tough beef...what to do?
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