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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-11-2013, 07:53 PM   #31
jacob
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Quote:
Originally Posted by bigabyte View Post
Does anyone recommend trimming their deckle?

You might want to be sober or really wasted before trying that. You could end up with a couple of deckles.
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Unread 01-11-2013, 10:54 PM   #32
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I think they do the "test" deckles first...
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Unread 01-11-2013, 11:46 PM   #33
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Originally Posted by landarc View Post
To say that a lot of beef cuts have deckle is also not completely correct. Also to separate by reference the deckle of the prime rib roast from the deckle of the brisket is also not correct. As they are parts of the same muscle that runs from the location of rib pair one to rib pair 11 in the steer. The term 'point' is actually not an accepted term for steer physiology and has been adopted from common use. brisket deckle would be correct however.
Brisket and rib are unique primals. To not differentiate subprimals seems short sighted.

To refute your first sentence, I would also present the pichana.

Face it, these guys get off on a good deckle. (many eating meats jokes fit here)
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Unread 01-12-2013, 01:51 PM   #34
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Quote:
Originally Posted by tpope View Post
And if it were a heifer?
It would be a heifer-deckle
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Unread 01-12-2013, 02:55 PM   #35
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Sounds to me like everyone needs to keep their deckles to themselves?!?!!? They have laws about showing your deckles to strangers
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Unread 01-12-2013, 02:57 PM   #36
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Not in Fredricksburg, VA.
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Duh.
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Unread 01-12-2013, 02:59 PM   #37
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Quote:
Originally Posted by tpope View Post
And if it were a heifer?
I have never seen a deckle on a heifer.\

Seriously, how much different could it be.

And I am right Hawg Father
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Unread 01-12-2013, 05:54 PM   #38
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Of course you are right,. However, I am correct.
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