Thread: Meat grade marking
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  #12  
Old 10-08-2022, 10:40 AM
StiksnStrings StiksnStrings is offline
 
Join Date: Dec 2017
Location: Edmonton
Posts: 386
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Quote:
Originally Posted by pikergolf View Post
next time two eye of rounds to a brisket.
Curious, are you grinding these yourself to make your own burger? If so, what ratio weight and how does it turn out?
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