Anyone a butcher or know one?

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  • Jack

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    Dec 9, 2010
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    This^ is kind of scumbaggish!

    I’d assume it ships oiled, which would make for interesting cosmic justice.

    Personally, I’d just get a large serrated knife and a Viking pot of water. Blade of the knife goes in, heat it up, take it out, cut, and reheat the blade as needed. You’ll thaw a very small bit, but not enough to make any real difference. I’d assume the same would work with the electric cutters people use for brisket, Turkey, etc.
     
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    noob

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    Mar 18, 2008
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    A buddy of mine in Baton Rouge was able to cut it for me. His restaurant also has a vacuum sealer, so we did that too...

    Ended up going 1 inch thick (originally was planning .5-.75 inch since its so rich, you can't eat too much at a time). Should last in the deep freezer for about 6 months I hope.

    NJYmoI1.jpg


    Each steak weighed in between 20-22 oz.
     

    moe24

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    You have to go to one those Arabian corner stores in new Orleans..theyll do it for you,just ask for the manager and ask him politely if they can cut it for you..

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    moe24

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    Try one of these 3 corner stores..they're in new Orleans and is some shady ass neighborhoods so becareful, but I'm sure theyll handle your meat problem for u.

    (*louisiana meat market
    Butcher shop · New Orleans, LA
    Corner butcher shop & market*)


    (*Banks Meat Market
    Grocery store · New Orleans, LA*)


    (*Sam's meat market
    8426 I-10 Service Rd, New Orleans, LA 70127*)






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    noob

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    Never mind,just seen that you got your buddy to cut it for u..

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    Thanks, I’ll try that on the next roast. Price just went up on this one. It’s 1300 plus tax for another one, so I’ll hold off on the next *sale*. Usually around November they offer 200 off
     

    noob

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    Mar 18, 2008
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    Dry age the next one you buy!

    at over 100 buck a lb, I really don't feel like losing 2-3 lbs of the roast to the aging process, and cutting off the spoiled meat. I do enjoy a dry aged ribeye, but I'll reserve that for a say 13-20 dollar a lb roast.

    I did the one today on the grill, Next week I'll try one on a cast iron skillet, and I'm going to try to do another one with egg yolk.
     

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