I've heard of intramuscular fat but holy cow. This heffer didn't miss any massages growing up. At the restaurant we only charged a 50 dollar suplement on it to break even, but talk about an instant morale boost during a ball busting week. Handle this like foie gras when cooking it, no fat in nice hot pan. I would avoid the grill because too much fat will drip onto the flame, causing it to flare up and ruin the flavor of the beef.
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