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Old 05-26-2013, 09:03 AM   #11
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That's a beautiful piece to start with.
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Old 05-26-2013, 09:27 PM   #12
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Tied it up a bit with a couple of loops. It is starting to pull right off of the hook already.
May 26,
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Old 05-26-2013, 11:38 PM   #13
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gorgeous hunk of beast flesh, roch. any idea how much a piece like that would retail for?

i feel like we have two teams now, a pork team vs. a beef team. or, more to the point, team pacanis vs. team roch--u.s.a. vs. canada. to confuse matters even more, pacanis is currently making canadian bacon. this will be an interesting match to follow....:)
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Old 05-27-2013, 09:29 PM   #14
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gorgeous hunk of beast flesh, roch. any idea how much a piece like that would retail for?

i feel like we have two teams now, a pork team vs. a beef team. or, more to the point, team pacanis vs. team roch--u.s.a. vs. canada. to confuse matters even more, pacanis is currently making canadian bacon. this will be an interesting match to follow....:)
That costs about 90 dollars. Not sure exactly becuase they come in boxes of three. Here are a few more shots. Some very dark colors forming on the fat cap.
72 hours in...
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Old 05-28-2013, 05:44 AM   #15
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This thread is sort a like The Body Farm for beef!
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Old 05-28-2013, 06:39 AM   #16
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did we ever determine the weight of this particular 'body' of beef, roch?
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Old 05-28-2013, 07:24 AM   #17
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This thread is sort a like The Body Farm for beef!
Yeah. I guess so. Quite a reflection on humankind, eh? I will hold off on the photos for a few days so we can really tell the difference. It is changing quite a bit from day to day, though. I am afraid of what it is going to look like in another month.

I never got it weighed because the scale is upstairs. Most of those come in anywhere between 12 to 15 lbs.
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Old 05-28-2013, 09:14 PM   #18
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Was the meat cry-o-vaced to start with?
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Old 05-28-2013, 09:27 PM   #19
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Was the meat cry-o-vaced to start with?
Yup. Took it out and gave it a good wipe down with paper towel...
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Old 05-29-2013, 02:25 PM   #20
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I just had a meeting with a rep from a meat manufacturer. He is also a chef. He says that the piece of meat could lose up to 50% of its weight.
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