01-23-2011, 01:45 PM
Alright, thanks!
If you're still planning on touching up the meatboy, I'd suggest adding the thin white stuff that's usually found in red meat (I'm not sure if it's fat or tendon?)
If you're still planning on touching up the meatboy, I'd suggest adding the thin white stuff that's usually found in red meat (I'm not sure if it's fat or tendon?)