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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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13-04-2008, 12:15 AM
posted to alt.food.barbecue
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Well, you learn something new every day - long
Nick Cramer wrote:
Sqwertz wrote: dave a wrote: [] The IMPS specifications are much more in depth, http://sqwertzme.googlepages.com/usdaimps [] Good pdf. Thanks, Steve. I put it right up there next to your Thai cookbook: http://sqwertzme.googlepages.com/junthai.htm I moved it from Geocities.com, but it's still both places for now. You might want to bookmark this link, too. -sw 
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13-04-2008, 12:28 AM
posted to alt.food.barbecue
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Well, you learn something new every day - long
Sqwertz wrote:
dave a wrote: Here's a nice butcher chart from the Angus Beef folks http://www.angus.org/pubs/beefchart.pdf That diagram shows some of those newish "value cuts". The IMPS specifications are much more in depth, http://sqwertzme.googlepages.com/usdaimps Wow. I've been looking for an online version since my old link went /dev/null. You da man.
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13-04-2008, 01:03 AM
posted to alt.food.barbecue
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Well, you learn something new every day - long
RegForte wrote:
Sqwertz wrote: dave a wrote: Here's a nice butcher chart from the Angus Beef folks http://www.angus.org/pubs/beefchart.pdf That diagram shows some of those newish "value cuts". The IMPS specifications are much more in depth, http://sqwertzme.googlepages.com/usdaimps Wow. I've been looking for an online version since my old link went /dev/null. I've always had a bitch of a time finding it online so I posted it there. Hopefully it will last a while at that link. Now if I could only get the NAMP book that you led me to one time, but they took it offline, probably for copyright issues. -sw
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