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PostPosted: Fri May 24, 2002 12:28 pm 
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Black Belt 1st Degree
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Joined: Wed Aug 15, 2001 12:01 am
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Location: L.A.
chris farley would roll over in his grave :P


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PostPosted: Fri May 24, 2002 5:15 pm 
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Black Belt 3rd Degree
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Joined: Thu Nov 08, 2001 1:01 am
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here's a link to diagrams of beef (and lamb) cuts:

http://www.australianbeef.com.au/content.cfm?sid=148


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PostPosted: Fri May 24, 2002 5:30 pm 
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Green Belt
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Joined: Thu Apr 18, 2002 12:01 am
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Well I always prefer my meat from the local butcher store also. I just wondered why would anybody order it, and what type of shape it would be since it will be delivered!

And yes, I like mine well done, as someone else mention, if its red inside, u may as well eat it raw... :D

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PostPosted: Sat May 25, 2002 1:27 am 
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Black Belt 3rd Degree
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Joined: Sat Jul 07, 2001 12:01 am
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Location: Essex England
We tend to buy all our meat direct from the slaughter house, it works out that much cheaper and you can pick what cuts you want.
If you want some Beef that is fresh off the bone you can have it, If you want Beef that has been hanging for several days its there,
Also you know how old the meat is rather than from a supermarket where the meat is too new or too old.
Hmmmmmm must go and get some soon. drooling for a nice well done steak charred around the edges, Yum

Tau.

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PostPosted: Sat May 25, 2002 9:55 am 
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Black Belt 1st Degree
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Hmmmmmm must go and get some soon. drooling for a nice well done steak charred around the edges, Yum

Tau.


thats meat abuse :P :P


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