Answers to all your meat questions here!

Lefty

Yank
Thanks Rob. My first 5 minutes were very informative. I ctrl+d so I can go back when I need to do some real research.
 

buzzard767

golfaknifeaholic
Gold Site Supporter
Good find, Rob. Look how specific they are. I think I'll try one of these just to check out their accuracy. :)

[ame]http://www.youtube.com/watch?v=M48HSaTkt1U&feature=player_embedded[/ame]
 

RobsanX

Potato peeler
Super Site Supporter
I'm pretty sure this is a brand new site. The beef section is pretty well developed, but the pork and poultry sections are still empty.
 

waybomb

Well-known member
Needs to be a large discussion on grading, on Angus, on Bison, on Buffalo, on how fat adds to flavor, on aging, etc. Most people do not understand grading. And they think Angus is automatically a premium product, mostly because of price and marketing.
 

CharlieD

New member
I skimed thru few pages. It seems to me that every part of meet is good, after reading the site. I'm not sure about that.
 
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