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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?


To: Ken Adams who wrote (18387)3/13/2007 12:03:01 PM
From: Oral Roberts  Read Replies (1) | Respond to of 25073
 
I have a butcher I use for my meat's. Pay a little more then the big grocers but I know what I'm getting. Our stores here all cut their ribeyes at least 1.5 thick. One store in town leaves them a strong 2 and they look like roasts. I like them right at the 1.5/1.75 range. That will be a 1lb ribeye and the wife and I will split that.