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Comments

  • bgebrentbgebrent Posts: 17,481
    Better to have a bil raising certified angus.  Purdy sure.
    Sandy Springs & Dawsonville Ga
  • Ozzie_IsaacOzzie_Isaac Posts: 9,110
    I'll take ribs, plate, and flank please.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • bgebrentbgebrent Posts: 17,481
    I'll take ribs, plate, and flank please.
    Gone.  Next?
    Sandy Springs & Dawsonville Ga
  • Ozzie_IsaacOzzie_Isaac Posts: 9,110
    bgebrent said:
    I'll take ribs, plate, and flank please.
    Gone.  Next?
    Gone like I got them, or gone like try again?  With my luck I would end up with hoofs and ears.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • SoCalTomSoCalTom Posts: 7
    edited May 2017
    I've ordered from Crowd Cow a few times. So far I like the grass fed and Wagyu I've bought. Some of the cuts are way too thin for me, even their "grillers" special claiming "30% thicker than our regular steaks" we're still too small/thin for a top sirloin and check steak. I emails them about it and asked, got a good answer that to please everyone they try to make the top sirloin's etc. a 1# cut, so I'm watching that in the future.

    Top wins from them:
    32 oz grass fed bone in ribeye
    kalbi style ribs
    hamburger and hamburger patties

    I did that 32 oz steak sous-vide to 131°, then seared, was done to son's liking, good for me too.


    May 2017 - new to BGE - large
    Fire Magic 3 burner Magnum 
    SoCal Port of Los Angeles area
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