AgTalk Home
AgTalk Home
Search Forums | Classifieds | Skins | Language
You are logged in as a guest. ( logon | register )

Beef processing question
View previous thread :: View next thread
   Forums List -> Stock TalkMessage format
 
swmnhay
Posted 3/28/2012 20:04 (#2310423 - in reply to #2310402)
Subject: Re: Beef processing question


Reading Mn		Cured and smoked thinly sliced beef.It's ready to eat.Good with biscuts or toast and gravy(**** on Shingle)Or cold meat/cheese sandwich.

The locker I use only uses a certain muscle cut to make it.Abvout 8 lbs per 1/2 = 4lbs of dried.
Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete cookies)