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In Reply to: Brisket posted by Sean on November 10, 2011 at 08:53:59:
If you make chili, you can take it back and ask them to grind it for chili meat. If he won't do this, without charging you, get another butcher.
When I want less than a whole brisket, I show them where to cut off, about 3 or four inches from the flat end, and get them to grind the part cut off for chili meat.
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