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Old 08-02-2007, 12:15 AM   #31
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Originally Posted by ironchef
It's the tail of the beef tenderloin.

I've got to say, I NEVER thought I'd see marbling anywhere close to that in a tenderloin. But I guess that's why you're paying 8 bucks and ounce for the stuff. Don't even want to think about what you're able to charge for that.

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Old 08-02-2007, 10:27 AM   #32
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That's some pricey fat.

More of what does not work will not work.
I'm not a chef but my smilie is!
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