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what to do with beef trimmings

Our facility maintains a strict adherence with all humane animal treatment and slaughter requirements, including cut accuracy . Fresh trimmings from sirloins, rib eyes and other whole muscle cuts of beef are sent through a patented process that separates the lean beef from the fat to make leaner beef trimmings. Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. Serve over rice or noodles..............AMAZING!!!!! To follow, 35 day aged Scottish Beef Fillet rolled with Duxelles, spinach and wrapped inside buttery puff pastry, served with all of the trimmings & steeped in gravy. I didn't keep any of the hard fat so most of it should be edible. I hate to just throw it away if there's something I can do with them. Trimmings are portions of meat remaining after the preparation of primal cuts from the carcass. Thanks for contributing an answer to Seasoned Advice! Note that lamb fat has a somewhat different consistency in my experience, almost somewhat sticky, but it should certainly be flavorful in stock! It's still a workout, and takes a lot longer. I can say that it is not that good for making beef stock, since it is mostly fat or some very dehydrated lean that doesn't reconstitute very easily. I always save all my scraps to make stock. Would coating a space ship in liquid nitrogen mask its thermal signature? Render the fat down and use it to make pie crust. Then I took the trimmings and the bones and made stock. Check out our most-popular tenderloin recipes for a memorable feast. Chop up bits of salty, peppery, smoky, crusty, beefy brisket with … Making statements based on opinion; back them up with references or personal experience. 1 onion thickly sliced 1/2 cup beer wine, or water We used to raise sheep. If you don’t trim any fat off the brisket it will taste too fatty, but trimming too much will make your brisket dry. Cash in the trash. The chart of the week is 90% beef trimming prices and the US dollar index. I'm trying to teach my butcher but he just doesn't get it. Like only one or two pounds? Tenderloin chain comes from the side of an untrimmed beef tenderloin. Seasoned Advice is a question and answer site for professional and amateur chefs. BEEF SOUFFLE. In the southern U.S., a "crackling" (or pork rind) is the fried skin of a pig. If I can't fill a bag then I just wrap and freeze and add to the trimmings of my next cook when sealing them. This isn't an answer, it's another question... at best it's a comment. As far as I can tell, it's usually just discarded, but there seems to be a good deal of meat there, and it was expensive, so I'd hate to just toss it. Because most of the cattle in the US are grain fed, they have a tendency to be fattier and produce mostly 50% trimmings. I've never had to rehydrate them but some folks do. The … I add a little blanched veggies, diced onion, re-season and let the sauce coat everything well 3-4 minutes. Or scraps of meat?) I bag meat scraps individually (eg, the neck & backs out of chickens). It’s removed when the connective tissue and silverskin is removed. One solution is to sprinkle it with salt and pepper, place it in a small baking dish covered with aluminum foil, and bake in a 325 degree oven for about an hour or so. I'm not really sure what its proper name is ("rib meat"? Chicken meat is a dietary product that can effectively replace different types of meat, for example, pork, lamb or beef. I separate the good beef from the fat on my trimmings. Dry aged beef trimmings Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Our chickens are slaughtered by Muslims individually by hand, in accordance with Halal guidelines. 2 cups chopped beef. Another option if you have a meat grinder would be to mix it with a leaner cut of meat to increase the fat content when making sausages. Just desiccated, and deeply funky. How were four wires replaced with two wires in early telephone? Copyright ©2000-2021, The BBQ Brethren Inc. All Rights Reserved, what do you do with trimmings (fat cap, excess meat etc..). There are what I call two classes of fat the soft and the firm. You can make a variety of products from tallow. Interesting uses for the fat, I hadn't even considered using that part. One solution is to sprinkle it with salt and pepper, place it in a small baking dish covered with aluminum foil, and bake in a 325 degree oven for about an hour or so. I've used rendered fat (AKA "beef love")on steaks before and it's a great flavor enhancer! https://en.wikipedia.org/wiki/Beurre_mani%C3%A9. No way. I am hare pressed to find a traditional old fashioned cut style of a lamb cutlet. 1 teaspoon of chopped parsley. These are often used to make ground beef. polybag/2 per carton 20 Kg. Responsibility: Plant Operations has the responsibility to ensure that all meat trimmings meet regulatory requirements. DO NOT HEAT. It's mostly fat, but there is some meat where it was hard to get real close. we could imagine slowly rendering them in a big Dutch oven, then cooking some chopped root vegetables like sweet potatoes and squash with them. I got the rack at a local farmer's market and it was a bit less butchered than I expected. Beef trimmings are the unused parts that remain after a piece of meat has been cut into steaks, roasts, and others. Whoever invented frenching of lamb racks and cutlets should go back to the basics of what gives lamb its flavour. Beef trimmings are very often used to make ground beef. Why did you cut it off, that is part of the "rib cut"? It could be too dried to be pleasant, and you also don't want any rancid or off flavors, but many folks add it to the grind when making ground beef. On friday, they will have aged for 42 days. ), so here's a couple pictures to make it clear: I'm talking about the large slab of fat and meat in my hand in the second picture. Using trimmings is the responsible and sustainable thing to do to get the most out of each animal and also means fewer animals need to be slaughtered to keep up with demand for ground beef. site design / logo © 2021 Stack Exchange Inc; user contributions licensed under cc by-sa. It's amazing stuff. CraigC. If you have a lot of beef fat, then render it down and freeze it. These advertising-free forums are provided free of charge through donations from Society members. Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.5 inches thick at any point. What To Do With Beef Tenderloin. I'm fairly patient and good at separating the fat and meat on membranes, so I can probably isolate a good portion of the meat, if necessary. (Redirected from Beef trimmings) Jump to: navigation , search The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject . WHAT TO DO WITH BEEF TENDERLOIN SCRAPS: When preparing the whole tenderloin, the only thing you will have leftover is the chain. Last year I had a beef chuck eye dry-aged, and did all the trimming myself. Title. What should I do with it? The trimmings are approximately 80% meat and 20% fat. Every time I open the freezer I think to myself "I should do something with that" but I haven't the faintest idea of what to do. Editor: Priscilla, depending on fatty the trimmings are (i.e. I just throw all the scraps into a slow cooker with celery, carrot, and onion (veggies are optional) and let it cook for a day (or two). 1,350 cartons/container 10 Kg. Step 3: Trim Off The Tail. If I have enough to fill and pack a quart bag or larger, I vac-seal for my sausage making days. Butcher or trim your own beef?? Print Recipe Add to Collection Go to Collections. What do people mean by trimmings?Do people do cauliflower cheese with roast beef?Presume horseradish sauce, or bread sauce, but hate both of those, s I chuck beef fat and keep pork trimmings for mixing in with venison for sausage. To make the tenderloin more uniform for even cooking. 2 eggs. a beautiful beef tenderloin from our local butcher over Christmas. The meat was on a spit and they had a chunk of fat that had been trimmed from the same cow on the end of a long fork. Never take it off. Q: I work at a caterer’s for extra cash on weekends, and I always end up with a few leftovers by the end of Sunday. Remember it's been sitting in the fridge for 30 to 60 days. 2 cups white sauce. I have found a great use for the little nuggets of meat/fat in between the ribs that you have to cut out to get that bone to hold on to for your lollipop lamb chops. Who must be present at the Presidential Inauguration? The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. 1 cup fresh bread-crumbs. The Benefits of Your Trim. 29.07.2019. Trimming definition, anything used or serving to decorate or complete: the trimmings of a Christmas tree. polybag/4 per carton 20 Kg. Can you expand on this at all? Also you could render it and soak bread cubes in it for the birds. Smallest known counterexamples to Hedetniemi’s conjecture. Beef tenderloin is a prime-time special-occasion party food that makes a menu shine. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. I can (and did) trim it myself, but there seems to be a lot of meat embedded in the large amount of fat I trimmed off the top of the ribs. I'm making rack of lamb tonight. So, here’s how I made beef stock. These advertising-free forums are provided free of charge through donations from Society members. Most often used for further processing into ingredient beef. As the chart depicts, 90% beef trimming prices have a tendency to trend inversely with the US dollar index meaning when one market is tracking higher, the other usually moves lower. are they all fat? To make the product, beef companies use beef trimmings, the small cuts of beef that remain when larger cuts are trimmed down. Pork fat render into lard.. I just finished my 2nd solo brisket this morning and I throw the meat trimmings into the foil pain that catches the brisket drippings. I have a gallon ziploc bag full of frozen brisket trimmings from the last packer I did. Get a pot each of horseradish and mustard if you've got guests. aawa. Yes, you can quote me on that. ~Tiffany Ideally I want to start taking my trimmings and blend into burger or meatloaf blend. Occasionally, I will use some as I trim for beans or as a tasting snack, but there is always a lot of trimmings to freeze for future use. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. I'd do yorkshires, roast spuds and parsnips, then some veg which are nice with gravy - carrots and cabbage, maybe peas or green beans. I do grind my own burgers, so perhaps ill use the trimmings for that, or maybe ill just have to take up sausage making. Just as a fat medium to cook off onions and such. How to make one wide tileable, vertical redstone in minecraft. There is quite a bit of discussion on this forum about the bark uses. I made Philly Cheesesteaks last night from some very thin ribeyes and I was wondering what to do with the trimmings. Higher exports in 2021 are expected to increase beef’s export share to 11.3 percent. Do electrons actually jump across contacts? Leave the back strap on. Caught someone's salary receipt open in its respective personal webmail in someone else's computer. Panjiva helps you find, evaluate and contact buyers of beef trimmings. If you don't have a meat grinder you can hand chop. If you only have access to larger quantities, use a larger pot (like one for boiling pasta, or a stock pot) or render the fat in batches. Can I use it for broth or stock or something? A little is ok, but excessive amounts of melted fat can mask the flavor of the meat. Look for USDA Choice, Prime or Certified Angus Beef; How to Trim a Brisket. Done. Aim for around 1/4″ of fat. I wouldn't feed them to my dog either. I made Philly Cheesesteaks last night from some very thin ribeyes and I was wondering what to do with the trimmings. I just dice into roughly 1/4in cubes and grind with whatever blend I'm trying, usually some ratio of chuck, brisket and short ribs. Cook slowly with red wine, button mushrooms and shallots for a rich casserole with deliciously glossy gravy. It's mostly fat, but there is some meat where it was hard to get real close. The nutritional benefits of frozen beef trimmings meat are also taken under consideration and likewise, foods are prepared to offer nutrition and delicacy at the same time. I too, like the others, reserve most of my trimmings for sausage making. trimmings, pork fat trimmings, beef lean trimmings, or pork lean trimmings. What to do with trimmings from dry aged beef? The meat will be delicious in … You mentioned your skills with separating meat from fat. Method. How to make sure that a conference is not a scam when you are invited as a speaker? I keep a bag in my freezer for the more sad vegetables (showing age but not rotting) and some vegetable trimmings (eg, stems from many herbs). What to do with layer of fat on pork spareribs? What does children mean in “Familiarity breeds contempt - and children.“? What can I do with the meat and fat trimmed from the top of lamb ribs? At Senel & Co. we standardly sell frozen Beef Trimmings in poly-blocks or naked blocks. Using them partly depends on how long you dry-age, and how desiccated the exterior is. The fat will render nice and slowly and the meat will crisp up in certain areas. This recipe serves 8. What is the difference between St Louis ribs, Memphis ribs, and Kansas City ribs? Best uses for rendered beef fat Ruth Lafler | Apr 15, 2014 10:39 AM 19 I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) It makes amazing juice/fat braised brisket for chopped brisket sandwiches. 08-03-2013, 12:36 PM. I've (very) successfully incorporated trimmings into my burgers. I admit the flavor of meat is in the fat but, from a health perspective, well let someone or something that can use it have it. Chicken breast trimmings. It seemed like too much flavor to throw out, so I bagged it and threw it in the freezer. Depending on what kind of trimmings. Why are you taking it off. Our hand-prepared, grass-fed British Beef Rib Trim is packed with deep flavour. There is nothing unsafe about the trimmings (unless, as a comment points out, you contract a bad mold). Asking for help, clarification, or responding to other answers. Bones and fat surface should be removed. Sold commercially based on the percentage of lean in the trimmings (i.e., 50%, 75%, 90%, etc.). To finish, choose from the classic sticky toffee pudding or a mulled apple and blackberry crumble. Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. As far as white meat is concerned, white meat contains less fat and red meat is rich in iron. Smoker Ideas, something between Ribs and a Brisket. Toss it in the garbage?? This week, after trimming who knows how many pounds of brisket, they gave me a gallon sized bag of brisket trimmings.I believe the idea was to give it to my pup, but before I go that far, I wanted to see if anyone has any brilliant ideas for what to do with it. 08-03-2013, 11:59 AM. I will keep beef fat for sausage or venison burgers. He also gave us about a pound of ground beef tenderloin in addition to the main tenderloin. I make STINKY trash with mine........ESP when I'm running late and miss trash day.......:icon_sick. It is an excellent source of proteins and amino acids, with a low-calorie content. The tell tale sign that it shouldn't be used is the popularity of using dry aged beef on tv but not a single chef touting how they make something amazing from the trimmings because they are rescuing the universe by using all of the animal. Max Falkowitz 10:17 PM on 10/4/2009 You can pick out the meat if you like (after a day it will be easy to separate) and use it for anything you might use shredded lamb for (pot pie, shepherd's pie, etc.). My MIL always used to do cauli cheese with a roast - its OK so long as the sauce isn't too runny. That’s a nice problem to have. Beef’s export share of production for this year—10.7 percent—is lower than in 2019, due mostly to lower exports to Mexico. I certainly render chicken fat for schmaltz. It is usually a stick of bone with a little bit of meat the size of a 50cent piece attached to it and rare as all get out. Can't go wrong with chili. Use a good narrow curved boning knife for trimming the brisket (using a blunt knife is a good way to stab yourself). I am aging a bone-in, 20 pound, 7 rib subprimal and a 13 pound bone-in loin. Boneless lean beef trimmings (BLBT) is a safe, wholesome and nutritious form of beef that is made by separating lean beef from fat. Just saute meat in a wok over high heat to render as much fat as you can, about 15-20 minutes, pour off all the fat then add a marinade/sauce I like Korean Kalbi or a Red wine demi and slowly cook/braise it out for another 15-20 on low heat. Thanks! I chuck beef fat and keep pork trimmings for mixing in with venison for sausage. anything extra gose on the side for my boy Charlie. This is the most delicious part of the rack of lamb. Do you mean where to you find smaller amounts of fat? One of the most productive things that you can do with your brisket fat trimmings is to turn it into tallow. 1-2 lbs pork fat (leaf fat is preferred, runner up is back fat), or Beef Suet ½-1 cup water heavy stock pot or cast iron skillet canning funnel (optional, but handy) fine mesh sieve lined with cheesecloth or a coffee filter wide-mouth glass jars for storage. Sausage here too, also render for lard or tallow. Trimmings make up approximately 15-20 percent of the meat from an animal on average. 4 lbs of beef tenderloin trim-what to do Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). Roast beef & carrots with easy gravy. Most often used for further processing into ingredient beef. _____ You can also collect the large fat trimmings from the meat you buy and render when you reach 1-2 pounds. vBulletin® v3.8.8, Copyright ©2000-2021, vBulletin Solutions, Inc. 7. Skip to the end of the images gallery Skip to the beginning of the images gallery I have found that after cooking a rack of lamb (frenched or not), the fat layer(s) or "skin" of the lamb rack makes a fine crackling with the addition of a slight amount of salt, pepper, or not. I've trimmed a brisket and have a bunch of fat. Trim fat from roast and cut ... medium high. rev 2021.1.18.38333, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. Al. And when he says 'save all my scraps', I would assume in the freezer. bones and trimmings from three uncooked steaks or other meaty bones You can also use the drippings and bones from a cooked pot roast. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. I keep the fat and vac seal it for sausage making. Free food. Stir fry with vegies lightly, stuff large heirloom tomatoes with that, top with a white cheese and bake to melt cheese. Make it a statement and flesh it out a bit? See? Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.5 inches thick at any point. Make your favorite beef burger recipe and serve with a big selection of toppings. What does “trimmed” mean in this context? For the record, I got about 12 oz of usable meat out of this. See more. BEEF TRIM, BEEF TRIMMINGS: Smaller pieces of beef muscle usually resulting from the deboning of beef carcasses and cuts, and/or during the production of retail or institutional cuts. 08-03-2013, 12:48 PM. Best, you can harvest a crop of crackling every time you skim the fatty side of the lamb cut, after reintroducing it into the oven at 350F for about 20 minutes and skimming; re-enter the balance to the oven for some more. I throw most of the fat away. just toss them in with a pan of roasted veggies and/or potatoes - the fat will render out and you'll get amazing browning. I hate to just throw it away if there's something I can do … He is always close by and expecting his share. Yep don't do it. What to do? Quality Assurance has responsibility to monitor, verify and document compliance, and to validate the SOP methodologies described herein. I'm not sure what you would do with lamb stock, but it would probably make a good sauce to use on lamb. Trimmings are portions of meat remaining after the preparation of primal cuts from the carcass. The meat will be delicious in tacos, sandwiches, over pasta, or on its own! If I have enough brisket fat, I like to render it into tallow. Beef Trimmings can be used in the production of many products for human consumption as well as the production of pet food. This brilliant roast beef recipe complete with … The fat will render nice and slowly and the meat will crisp up in certain areas. Some notable examples are meatballs and burger patties. It was only a 4-week age, so the trim wasnt moldy. I use rendered chicken or turkey fat instead of butter for making pot pie dough, to cook more chicken in, or for matzo balls, and beef fat instead of butter for making gravy, replacing the butter in a beurre manié (See https://en.wikipedia.org/wiki/Beurre_mani%C3%A9). Season the meat with salt, pepper, chopped parsley, and onion-juice. Packing (per 27-ton container) 5 Kg. What's. These frozen beef trimmings are produced in the finest kitchens and professional chefs ensure the delicacy is intact even after a long time from its inception. Is it safe to keep uranium ore in my house? klaatu. While he was carving, hubs asked, “Where’s the dog?” We no longer have a dog, but back in the day, we would have given the dog the scraps. Plenty of things, if you see it like bacon fat. Get a retired butcher to teach you. Almost. And you do what with that leftover beef fat?? they lit the fat on fire and simply held it over the meat and allowed the drippings to fall on the meat as a basting! I once saw on a Travel Channel show, people in Sardinia making their traditional Q over a pit. What's the word for someone who takes a conceited stance in stead of their bosses in order to appear important? What to do with brisket fat. I keep pork fat for same plus making chowders and chili. Pork fat and trimmings goes into sausage and the beef fat is for the dogs. Fresh trimmings from sirloins, rib eyes and other whole muscle cuts of beef are sent through a patented process that separates the lean beef from the fat to make leaner beef trimmings. All bones, cartilage, backstrap, heavy connective tissue and lymph glands are removed. We bought (and enjoyed!) Trim … Is one better or more desirable than the other for Sausage making? How can I optimize/reduce the space for every cell of a table? In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The meat would provide great flavor. Replied by Jim on topic what to do with bark after trimming? What's the difference between “baby lamb” and “lamb”? Start with some quick-nuked fresh green beans and fold in bits of brisket, and its butter. It is quite a fatty piece but there is still a lot of meat on it. Simply put, tallow is a form of beef fat that can be used for a variety of different products ranging from soaps to body butters. Don't really mess with the beef fat. I'm planning on doing something similar but instead of lighting the fat on fire I'll just place it on the grate above the meat inside my vertical cooker and let it slowly render out onto the meat. It’s true; you can’t get any benefit from smoking your trim leaves. 1 teaspoon onion-juice.. Have the white sauce ready and cooled. Fat - render down into cracklings and lard OR use in sausage making. I'll keep a little to cook down and put in my dog's food every once in a while as a treat. Render Chicken fat for gravy. Once it’s in ground beef form, there are numerous recipes where this ingredient can be used. Does that help? Dump trimming in trash and immediatley mix water and soap in pot and wash thoroughly. Use this piece when preparing homemade beef stock, in soups, or mix it with some stew meat and use it in beef … Here's my receipe. WHAT TO DO WITH LEFTOVER BEEF — From the COOKS.COM Culinary Archive.. Part 2 of 3. I told him that the stock pot is the new dog. It only takes a minute to sign up. I throw most of the fat away. Add beef and brown on all sides, ... crusty bread and a crisp green salad. Beef trimmings are pieces of meat remaining after steaks, roasts, and other cuts are removed. Share yout blend? How can I use Mathematica to solve a complex truth-teller/liar logic problem? Why does this occur? How do you get gelatin from rendering cow fat? Is there anything I can do/make to avoid throwing out so much good meat? Soap In a large cast iron pot put all trimmings loosly in bottom of pot. How can I visit HTTPS websites in old web browsers? Birds need energy in the winter and when making beef suet blocks it should be for winter use only as it will go rancid very quickly in warm weather. Cut, sear and brown the meat, and use it to make lamb pot pie. :wink: My trimmings, especialy pork rib trim, is usually mixed with a little chopped bacon and used as the starter for a side dish like my beans or fried corn. I'll keep a little to cook down and put in my dog's food every once in a while as a treat. Top buyers of beef trimmings from around the world. Add a little peanut butter to the melted fat before you toss in the bread. I never liked lamb, but mutton was good. If a jet engine is bolted to the equator, does the Earth speed up? Didn't weigh the fat, but probably 20-24 oz. We also offer beef trimmings with the same consistency of 80% meat and 20% fat which are derived from matured meat. Typically it would be trimmed out and either used for stew meat or ground beef, depending on how fatty and sinewy it was. What language(s) implements function return value by assigning to the function name, Maximum useful resolution for scanning 35mm film. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Can I use it for broth or stock or something? Pork fat and trimmings goes into sausage and the beef fat is for the dogs. It is a complete ruination of a beautiful cut. Sausage here as well for the pork fat. Poppin? Ingredients: trimmings. At whose expense is the stage of preparing a contract performed? View Full Version : what do you do with trimmings (fat cap, excess meat etc..). People can if they want to when they are eating it but I'll bet you will end up with bones chewed down to bare if you don't. Related Information. This way, all of the "discards" are used up, and supper is delicious! Bones and fat surface should be removed. When trimming off the silverskin, it’s also important to trim away any pockets of excess fat. 2 quarts water. butcher. To learn more, see our tips on writing great answers. Does anyone on here do that? What to do with chicken trimmings?

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