Quote:
Originally Posted by CDSmith
He's not talking about grissle-laden cuts, he's talking about the kind of marbling that comes in NY Striploins, T-bone, Porterhouse, Ribeye, filet mignon etc. Yeah, who wants to eat those? I do. They're the best steaks on the planet.
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nah I know what he is talking about
I prefer lean cuts. You can find a filet or a t bone that does not have all that fat in it