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Author Topic: RibEye Rolls  (Read 26 times)

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Offline Dee

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RibEye Rolls
« on: Today at 04:14:30 AM »
Took a 22 pound ribeye roll out of the top of the refrigerator this morning and cut it into steaks. I age'em (ribeye rolls) 35 days after butchering at 33-34 degrees then cut'em into 1" thick steaks. Vacuum pack'em in twos, and freeze'em. Kept 2 out for dinner, and seasoned'em with lemon pepper.
EAT MORE BEEF!  8)
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Online Mule 11

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Re: RibEye Rolls
« Reply #1 on: Today at 12:53:24 PM »
At over $20 a # for rib-eye here, I’ll eat less beef… had deer steak for dinner last night and breakfast today.
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