Yeah, our dog, Hershey, is the same way. She's a chocolate lab (thus, the name Hershey), and can swallow entire ice cubes without one crunch. Everything just slides down the gullet.

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April

The face of a child can say a lot -- especially the mouth part of the face.

My Blog

April,
Hershey is a beauty!! I love labs...they are the sweetest dogs. I had a black lab as a kid named Max who was my best friend.

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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Ohhhh, April, pretty puppy!! I miss my Rottie so much. I just don't have the heart to try to adapt another dog to our routines right now though!

I have to laugh over the gristle debacle - my Dad and I will eat the fat off a steak, but generally if it's too chewy, i.e., gristle, out it goes. My Mom and sister, OTOH, pick through a steak (or anything else they eat) until my Dad SWEARS they have more on the plate when they're done than they had when they started! LOL!!

And I agree, Dogs seem to be able to wolf down any object, edible or not particularly so - my sister's stupid Doberman once got into a bag of garden soil that had cow manure in it and ate half of it before my sister caught her! She got severely sick and never was quite the same after that!

Trina, yes, I was an aspiring butcher at one point, until the Union came into our store and insisted I sign up with them. At that time they wanted $300 a month from me (and this was about 1983) so I said, nope, thanks anyway, and went off in search of OTHER adventures and careers! My resume reads like a biography of someone who never quite decided WHAT she wanted to do... Oh well I've had some fun anyway. And, I can bone a leg of lamb or a chicken with the best of 'em! :fork: And you should see me with a bandsaw....

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Thanks for all the great advice....sorry I Misspelled gristle (I never actually wrote that word until this thread...just said it)!!! Anyway lots of interesting & helpful info on this subject...thanks everyone!!!!!

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myangelcorinne :o

LOL Char!!! An interesting life, girlfriend!

And thanks for the beef primer, Trina. I have a difficult time remembering the best cuts for different uses. "Parts is parts" used to be my motto.

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BC
LC Since 1998
Highest Weight 172
Current 104-108

wow lots of great advice... I dont think i can add anything except for that we also recive our meat from a farmer.. (my dad) the thing is they are far from beef cows they are dairy cowsx.. so the meat can be some what tough and no as flavorfull ... so i usualy use mainly the ground beef (we either have the Mininite family butcher it for us that does an excelant job, or if they are to buisy... we get a friend of the family..<whom dont do such a good job when cutting the steaks and things... >)


they always grind at about 80 % unless we say other wise... they did a few packets for me along time ago at 90... but had to charge me more and it realy wasnt good at all

I think my fav steak is serloin our market calles it "steak sizzler" and puts on the package a grill sticker ... if you have a market where you can speak directly to the butcher that is best.... have a convo w/ the bloody person lol.. (was to be a joke..)
ask them since so many difrent butchers have slang names for some cuts.. have them point out to you if they have a diagram or something or just tell you if its serloin or what.. you might feel like you are being a pain by bothering them.. but that is what they are there for.. if they didnt want t otalk to you they wouldnt have them out where you can see them..

I just want to add one more time... REALY GREAT explaining!

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