Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beginners Board
Your Best Steak
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Alan" data-source="post: 669000" data-attributes="member: 378"><p>Saylor's Old Country Kitchen in Portland, OR. 8oz tenderloin, with baked potato and a side of deep fried onion rings. That's is after the relish dish with dip and the salad..... oh yes finished off with peppermint ice cream.</p><p></p><p>Other than that any farm raised and finished beef is great.... I just didn't have to cook the above and I love their onion rings.</p><p></p><p>Alan</p></blockquote><p></p>
[QUOTE="Alan, post: 669000, member: 378"] Saylor's Old Country Kitchen in Portland, OR. 8oz tenderloin, with baked potato and a side of deep fried onion rings. That's is after the relish dish with dip and the salad..... oh yes finished off with peppermint ice cream. Other than that any farm raised and finished beef is great.... I just didn't have to cook the above and I love their onion rings. Alan [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beginners Board
Your Best Steak
Top