P.S. if you get the fresh brisket in


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Posted by hools on Wednesday, 15. November 2006 at 08:39 Bali Time:

In Reply to: Been a butcher 35 years , posted by hools on Wednesday, 15. November 2006 at 08:24 Bali Time:

the slab you will only need the thicker end as the other half tapers away to virtualy fat and skin which is only used to roll around the support the better thicker end cut.


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