A CUT BELOW THE REST

A CUT BELOW THE REST

If someone were to ask you what your favorite cut of steak was, or what you thought were among the most popular, we are betting that ribeye would rule the roost, perhaps followed by strip steaks (Kansas or New York, depending on where you hang your hat), perhaps a hangar steak for the steak frites set, sirloin or flank for the grillers, and of course, filet mignon for the aristocrats. And that’s why we want to drop some secret knowledge on our friends and fans and suggest if you haven’t trie...
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