I tried something new with my rib box today and that was an all parsley box .
To me it seems like a good but not great box what do you guys think and is there anything you would change?
Also are there any tips to make these boxes go faster this one took me a good 1 1/2 hours or is it just practice?
And one last question I have noticed that a lot of parsley sticks to the meat after it is removed is this normal and do you think it would affect the way the judges judge the meat?
To me it seems like a good but not great box what do you guys think and is there anything you would change?
Also are there any tips to make these boxes go faster this one took me a good 1 1/2 hours or is it just practice?
And one last question I have noticed that a lot of parsley sticks to the meat after it is removed is this normal and do you think it would affect the way the judges judge the meat?