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Old 02-23-2013, 08:56 AM   #35725
orlok
Getting back into it
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Quote:
Originally Posted by kindlekitten View Post
Amazing. I wonder what cut that is from. I would even hesitate using that for stew
I think it's a lot nicer than it looks. Kobe beef is very marbled, but tender as hell. Of course, that might not be as true of the cheaper cuts - only Stitchawl can tell us how those particular ones in the pictures turned out (assuming he actually bought some...).
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