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I will heed your advice and will post results.
I just cut off a thinnish ribeye from the roast, sauteed, pulled and now I have some onion and garlic roasting in the pan in the oven. Will pull half, other half will get a splash of balsamic.
Anyway, I gnawed a bit on the steak and have to say, for a piece of meet with mediocre marbling, it has some excellent flavor. I'm guessing if nothing else, grassfed up in VT.
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Tru6 Restoration & Design
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