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Joined: Dec 2010
Posts: 6,078 Likes: 20
12 point
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12 point
Joined: Dec 2010
Posts: 6,078 Likes: 20 |
Typically a processor (we have a good one) does my ground stuff, sausage, cube. I take care of the skinning/deboning and the back straps and tender loins. If it gets where i can’t get that part processed, I’ll give everything away except the backstrap and tenderloins.
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