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Old 02-12-2018, 10:06 PM   #11
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"Local-style" Beef Broccoli served over steamed White Rice
MMM!
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Old 02-12-2018, 10:12 PM   #12
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Quote:
Originally Posted by Steve Kroll View Post
Those are exactly the steaks that I look for.

The store here sells fresh cut ribeye for around $14.99 a pound. As soon as they start to turn a little dark, the price drops to $7.99. A couple of days later, they are labeled "manager special" and now sell for $5.99. That's when I snatch them up. I personally think they taste better with a little age.
This is what I find interesting..people associate flavor with color..when we have fresh cut steaks beside an aged steak, we may as well forget about selling the darker one..I gladly take it home, but would rather sell it...
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Old 02-13-2018, 01:30 AM   #13
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I read a while back that "aged" beef was actually a living cow, steer, whatever, that wasn't slaughtered until it was 4 to 5 years old. The person writing this thought it was sad that so many beef farmers couldn't afford to feed their cattle that long anymore and that most of the beef cattle slaughtered today were killed at 1 to 2 years old. He thought most people had never actually eaten an "aged" steak and were missing some of the most delicious steaks ever.

Anyhoo, I mixed some mesquite flavoring with hamburger tonight and had it with tacos. It was all right, but I doubt I'll do that again Next time I'll stick to the taco flavoring.
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Old 02-13-2018, 08:03 AM   #14
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I test drove a refurbished car all morning so, my friend and I stopped into a diner in a small MO town..
The special was meatloaf, mashed w/gravy, green beans and a yeast roll, $6.99..

I'm so happy to be able to drop into the little diners, spread throughout small town Missouri..

Ross
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