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Guess What's In The Mystery Package
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thirdeye
Posts: 7,428
The bill gives you an idea of length and width. The thickness is about 2-1/2".
Happy Trails
~thirdeye~
Barbecue is not rocket surgery
Comments
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TRI TIP? Was hoping the $20 was for the winner.
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Elk Porterhouse?
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I'll give yove you a twenty for one of those in the picture anytime!Dave San Jose, CA The Duke of Loney
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I'd rather know what's on the left. I've never seen anything like that before. :laugh: :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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You better look again.... that's not a double sawbuck.Happy Trails~thirdeye~Barbecue is not rocket surgery
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rocky mountain oyster. a big one.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Beef Chuck roast
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Elk steak.....maybe venison
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Siamese cat. Peeled and de-veined.
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Moose?
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I like to be low bidder. Get lots of goodies that way. Must be the single malt I am testing for the fest next weekend.
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Ale not for sale?? The horror!!
I'm going to guess beef shank. -
It's meat!!! i win give me the $50!
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Probably wild game since it's marked not for sale.
Antelope ham? -
arm steak? blade roast?
disembodied head of a drifter? -
well. that doesn't rule out the head of a hobo-slash-drifter either. so i am still in the running
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Camel tongue?
Mike -
I thought the Not For Sale would lead everyone to think wild game, but you're forgetting that if you have your own steer (or hog) processed locally, it's marked the same way too. I wasn't sure if there was one or two until I opened it...
One of my cookin buddies family raises cattle. This steer was on the feed lot for 7 months, aged for 25 days.... and weighed in at 1370 pounds.
Now for the help on grading. Here is a standard beef grading chart. What do you think?
Happy Trails~thirdeye~Barbecue is not rocket surgery -
High choice, nice marbleing
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Moderately Abundant.
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check this out. this was a choice porterhouse. look at the marbling in the filet. i hadn't even ever SEEN marbling in a filet before that one. crazy
strip side was a little weak though
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Thirdeye,
In Canada and I believe the US the grading is done on the ribeye. I would say that one is gonna pass the prime test.
SteveSteve
Caledon, ON
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I'll be right over, I believe this requires a taste test :woohoo: :woohoo:
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That's nice. Hey e-mail me that picture in the best format you have it in, I'd like to put it on the wall of fame along with this one from Ron.Happy Trails~thirdeye~Barbecue is not rocket surgery
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Yeah, the visual part of the USDA grading is done with one cut between two specific ribs, while the side is still hanging. This takes about 15 seconds.Happy Trails~thirdeye~Barbecue is not rocket surgery
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Grading is done between the 12th and 13th rib while hanging. Assuming that is the cut of your setak, I would suggest a prime - to choice + grade
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Gene,
Considering that my steaks have the tenderloin, they would have been cut somewhere behind the 13th (last)rib, right? Still forward of where a porterhouse is cut from, since they don't have that nice 1-3/4" wide tenderloin section.Happy Trails~thirdeye~Barbecue is not rocket surgery
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