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Cattle Boards
Beef Butchering
What cuts do you prefer when processing your beef?
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<blockquote data-quote="Philip-TX" data-source="post: 1786816" data-attributes="member: 24402"><p>I like to use saltine crackers instead of flour. Put a sleave of crackers in a gallon baggie, roll with a dough roller to make crumbs. Add seasoning and drop meat in bag before/after or dlb-dip the milk wash. </p><p></p><p>My old butcher used to tenderize the round steak and pkg it whole. I had to trim it. New guy offers "cutlets", tenderized, and trimmed.</p><p></p><p>[USER=24816]@Ky hills[/USER],</p><p>True on rnd steak-n-gravy. But IMO that it what I use "non-tenderized" rnd steak for.</p></blockquote><p></p>
[QUOTE="Philip-TX, post: 1786816, member: 24402"] I like to use saltine crackers instead of flour. Put a sleave of crackers in a gallon baggie, roll with a dough roller to make crumbs. Add seasoning and drop meat in bag before/after or dlb-dip the milk wash. My old butcher used to tenderize the round steak and pkg it whole. I had to trim it. New guy offers "cutlets", tenderized, and trimmed. [USER=24816]@Ky hills[/USER], True on rnd steak-n-gravy. But IMO that it what I use "non-tenderized" rnd steak for. [/QUOTE]
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Beef Butchering
What cuts do you prefer when processing your beef?
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