Watching a survival show that’s based in Australia and whenever they show this view I get hungry.by Smifferpiffens 12 Comments Straight_Skin_3223 11 months ago That ribeye needs a little more marbling. Kontrafantastisk 11 months ago The grey band, but on the outside. whoisdis0416 11 months ago A bit mouldy on the sides Ijlii 11 months ago /r/mudfossils myself_diff 11 months ago Why did the steak move to Australia?*Because it wanted to get down under some grilled onions!* 🥩 Gullible-Mushroom749 11 months ago Use a little more hear to get a better crust ILSmokeItAll 11 months ago Steatosis? ILSmokeItAll 11 months ago That’s the one they sell at Outback. Chrisdkn619 11 months ago Aged to perfection, ready for trimming! Frosty-Flower-3813 11 months ago Thank you for that! I can confidently say my perspective on Australia has been forever altered. 🙂 🙂 Thirsty-Barbarian 11 months ago Trim off those green parts. And unfortunately, I think a lot of the rest of it is going to be kind of dry. Pski 11 months ago I always think of bottom round steaks as “America minus the pointy parts”Write A CommentYou must be logged in to post a comment.
myself_diff 11 months ago Why did the steak move to Australia?*Because it wanted to get down under some grilled onions!* 🥩
Frosty-Flower-3813 11 months ago Thank you for that! I can confidently say my perspective on Australia has been forever altered. 🙂 🙂
Thirsty-Barbarian 11 months ago Trim off those green parts. And unfortunately, I think a lot of the rest of it is going to be kind of dry.
12 Comments
That ribeye needs a little more marbling.
The grey band, but on the outside.
A bit mouldy on the sides
/r/mudfossils
Why did the steak move to Australia?
*Because it wanted to get down under some grilled onions!* 🥩
Use a little more hear to get a better crust
Steatosis?
That’s the one they sell at Outback.
Aged to perfection, ready for trimming!
Thank you for that! I can confidently say my perspective on Australia has been forever altered. 🙂 🙂
Trim off those green parts. And unfortunately, I think a lot of the rest of it is going to be kind of dry.
I always think of bottom round steaks as “America minus the pointy parts”