Okay, I found Steve's comment extremely funny. Mainly as my wife has worked for USDA for 25+ years.
Eric Platt St. Paul, MN On Thu, Nov 20, 2014 at 3:28 PM, Steve Palincsar <palin...@his.com> wrote: > On 11/20/2014 04:18 PM, Tim Gavin wrote: > > > But then, smoked BBQ is traditionally a method to prepare *sub-standard* > cuts of meat and keep them moist. > > > Are you talking about USDA quality and yield grades below "Standard", > i.e., Commercial grade and Utility, Cutter and Canner grade? > http://www.meatgrades.com/ > > > -- > You received this message because you are subscribed to the Google Groups > "RBW Owners Bunch" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to rbw-owners-bunch+unsubscr...@googlegroups.com. > To post to this group, send email to rbw-owners-bunch@googlegroups.com. > Visit this group at http://groups.google.com/group/rbw-owners-bunch. > For more options, visit https://groups.google.com/d/optout. > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
