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Mar 16, 2007 09:31 PM

Buying ground sirloin.... any butchers?

I was wondering what ground sirloin should look "throughout" when you buy it.... I recently purchased some with a nice redness and leanness but once I broke through the outer layer it quickly turned dark brown.... is this standard or is this an unsafe practice?

Also, any good butchers around the Studio City area? Fishmongers?

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