J Hampshire wrote:
PLEASE, PLEASE, PLEASE read Cole Ward's book The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly.
William Bronson wrote: Thanks for sharing your experiences. Perhaps you could reveal the reason for bleeding a carcass. I know the religious objections to blood but what is the practical reason behind this practice?
The two armies met. But instead of battle, they decided to eat some pie and contemplate this tiny ad:
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