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In Reply to: Sams update posted by Parrothead on January 05, 2008 at 18:30:44:
Since they have switched to the "Angus whatever stuff" I have noticed a marked difference in the fat layer on the flats, that being, it's quite a bit thicker now. I shaved almost a pound of waste off of each of three 8 to 9 pound flats Thursday, at $2.96 a pound btw. I haven't worked out the math yet, not enough data, but based on what I've seen so far, I may be going from a ratio of 1.8/1 to something like 1.9/1 for a raw/finish formula. Adds up quick at almost 3 bucks a pound. Have discerened no improvement whatsoever in flavor or texture btw.
Hoot