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Post by kipissippi Sat Jun 22, 2013 2:59 pm

I picked up rib steaks for dinner last night.... now this is near Memphis.  They were nice and tender.. and....they were from Mexico.
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Post by Pedro Sat Jun 22, 2013 3:52 pm

ain't nothing wrong with sonora beef that's been aged proper.
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Post by Bob Bender Sat Jun 22, 2013 5:55 pm

Pedro wrote:ain't nothing wrong with sonora beef that's been aged proper.

How do you know if has been properly aged?

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Post by CanuckBob Sun Jun 23, 2013 9:54 am

I usually let my beef sit in the fridge for a few days to a week before I cook it. I learned this from a gourmet chef I used to know.
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Post by Pedro Sun Jun 23, 2013 10:58 am

i have found that not necessary with the angus and sonora rib eyes from  wally and the premium from soriana. since we both like blue rare,i freeze them and then throw them on super hot barbie right from freezer, just to sear the outside. i sprinkle both sides with hi's seasoned salt and garlic powder before i put them on. sometimes woody's cookin' sauce,lightly.
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