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BRACE YOURSELVES!

It looks very thin and unappetizing to me. I like my Rib-eye steaks to be about 1-1/2" thick prior to the cook. :thumbsup:

Calling @MarPar for a second opinion.....I think I know the answer. :lol:
 
They sell such a thing now over at Family Dollar.... ;-)
 
I’ll go kill and butcher it myself.. no worries as I’d get it from a local farm where I know it’s raised properly... that blows my mind why? Gross!
 
You grow tomatoes, not meat. You raise meat, no Thanks!
 
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I'd rather eat the bark off a tree.
At least then you would have 2x4's coming out the other end. That's got to be worth something. Lol!!
 
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freaken' gross, no thanks

plenty of real butchers & meat out there
 
You guys are forgetting, Cow farts are killing the planet... Have to phase out the cow:jackoff:
 
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