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amother
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Yesterday at 3:59 pm
My butcher told me to go with the boneless imported flanken roast. Anyone tried it this way and can weigh in ?
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amother
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Yesterday at 4:27 pm
Thank you! I’m specifically asking about boneless and imported. Have you tried that
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amother
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Yesterday at 4:28 pm
I do it with boneless cause it’s cheaper
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amother
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Yesterday at 4:32 pm
Does it get soft? And taste good? Or should I just stick with regular briskets?
Have you tried imported meat vs American?
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