Cade Hurst, 14, of Farwell, was bundled in a good jacket as he played an air hose over the coat of his brother's exotic steer Wednesday.
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#1 Mar 1, 2014
I always keep my beef between 32 and 40 degrees as I dry age it. Anyone who cooks beef that is freshly cut is a sap and missing out on the true flavor of a well cooked cutlet. You have to let the air flow too so you can't have more than 2 or 3 sixers in there while you're awaiting to cook that lovely hunk of meat.
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