I learned years ago not to send your deer off to the packing plant... The deer you sent, might not be the deer you get back...

[QUOTE=pmcgrady;719792]I learned years ago not to send your deer off to the packing plant... The deer you sent, might not be the deer you get back...[/QUOTE]

That oh so true statement is true across the land.
Even a steer sent to them may not be the one you sent or they pinch it.
You really have to trust the people you hand stuff to when it comes to meat processing.

[QUOTE=Greatgardens;719787]I've got to admit, I never have heard of using prime rib for chili. I'm sure it's great, just expensive (where I live). Well-tendered chuck roast with its drippings works good, and I like to mix it with pork sausage. And yes, heresy here with the "B" word. I do include jalapenos for some added heat. Sweet onions -- the more the merrier. For years, no cumin, then I tried it with the chili powder -- now it is a keeper. I'm hungry already...
-GG[/QUOTE]

Not so prime rib (we called it prime mule) was what they had on Sunday night where I worked at so it was free for me.
No other choice.
Chuck makes better chili.

Worth

[IMG]https://uploads.tapatalk-cdn.com/20181129/a2016f10032bd9f8ac6550933ea77649.jpg[/IMG]

My second favorite are "shanks"... Cooked right, they could be number one.


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