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Ran out of space in the reply. When you process the meat, eliminate as much fat as possible. It gives the meat the strong taste. Put beef fat with the ground meat to make red chile. Best you will ever have. Back strap steaks will melt in your mouth. Brazed tenderloin can't be beat. Roasts are darn good if you remove the fat. Make breakfast sausage and Polish sausagefrom the quarters. It is all good eating if you know how to take care of it.
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