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Pro tip: thought larding whole cuts was a waste, then a 70 year old butcher in Kalamazoo set me straight
He showed me how a 1/4 inch of fatback threaded through a dry eye of round keeps it moist at 225 for 4 hours, and my sliced roast beef sales jumped $80 that Saturday. Anybody got a favorite cut they used to skip larding on?
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