2.5 kilos of low rib 8 weeks of maturation, your opinions?
2.5 kilos of low rib 8 weeks of maturation, your opinions?
by Common_Ad_2503
2 Comments
Grasscutter101
Cut it into 3 cm sections and dry them out in the fridge. They’ll look dry and gross but they will give you a good crust compared to cooking a moist steak.
2 Comments
Cut it into 3 cm sections and dry them out in the fridge. They’ll look dry and gross but they will give you a good crust compared to cooking a moist steak.
Very sexy