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How would you get yours cut up?

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 January 2014 at 21:23
sounds like a dream come true, dan - i take it we'll  be hearing about some interesting projects as this unfolds?
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 January 2014 at 03:52
Dan. Sounds like a fantastic plan. Keep us posted.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2015 at 14:48
I used to raise a pig or split a calf with my mother and her husband but the last one was about 20 years ago.
Now, I do get a wether now and then, bone out and mix with equal parts of pork shoulder which I can usually get for 97c lb, on sale.
It does make a nice sausage
Of course, the heart and liver just barely make it to the table!
Been looking for a source for rabbit, on the hoof or dressed and wrapped.
I still wonder how undressing a critter came to be called "dressed"?


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2015 at 20:53
Originally posted by Margi Cintrano Margi Cintrano wrote:



OUR FOUNDER, RON FISCHER, ( TAS ) HAD POSTED THIS USA BEEF CUT CHART IN THE " MEATS " SECTION ...


IMG://i1265photobucket.com

The Silverside depicted in the chart #15 is known in Canada as outside(bottom) round-it is comprised of 2 muscle groups-the outside flat and the eye of round(visible on the RH side)
I find the chart fascinating
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2015 at 21:07
According to the notation on bottom right, the chart is from South Africa.
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