As we were picking up our last batch of meats at Willie Joe’s Processing House in Schulenberg, I noticed in their meat counter thinly-cut New York Strips. I asked Willie’s owner why he cut them thin. His answer was that his customers liked them thin for two reasons – they were quicker to cook and more tender to eat. So we will try that in our February batch. You will get the same weight as our thicker cut but it will come in 2 steaks rather than one. Let us know what you think. If we all agree, we may do the same thing with the Ribeye and Sirloin.