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Crickey…I’m a long time meat lover and did not know that artificially red colored meat was a thing. I agree on the size thing. My first one was a huge bone-in rib roast so percentage-wise I didn’t chuck that much in the can after trimming. I vacuum pack everything and the ones I froze a few months ago still have a rich color…mmm…think I might have to have one this weekend.
I did recently do a smaller boneless ribeye roast but it was super-cheap on sale so I thought what-the-heck? Made for some nice quick-to-thaw steaks in the freezer. Next up I think I’m going to get a full-on boneless ribeye roast…hopefully still wet in the shrink-wrap.