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Introduction to ArtCAM Standard
Basic Vector Creation
Meat Cooking Basics
Stove Top + Oven
So please found a few reasonable sized, fresh rib eye cuts at my local butcher. followed the steps as per lesson. I was rather stoked at how much brine accumulated over the salting period (mine was around an hour). The steaks seared beautifully. I like mine more to the medium side so the darker the sear the better. Very happy with the flavor. Meat was a little over cooked but overall a pleasant grilling experience
Cuts of Meat
Tools + Supplies
3D Printing Class
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