Single Lanny, 27

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Single Lorie, 46

It seems that you don't comprehend the written English Divorced adult ready flirt video chat rooms LANGUAGE. Take a deep breath and reread your thread, slowly. I did not say that there have been no meat inspections in thirty years. I said that in the last thirty years butchers trim most of the outside fat from carcasses which removes that blue inked stamp that the inspectors stamped on the carcass at the slaughter house. If you find one of those stamps on a piece of meat you have bought, it was a VERY FATTY cut indeed. Just how times do you think the inspector stamps one carcass. If the butcher left all of that outside fat on (which would deter anyone from buying it) how cuts would have such a stamp. How cuts do they get out of a carcass? What are the ODDS of you or anyone buying a piece of meat with an "inspector's stamp" on it? SLOW YOUR ROLL, you are making a fool of yourself. Single Richard, 58