What is this meat that I ignorantly shaved the fat off of? Was the meat cut wrong from the begining? Should I have split it into 4x4x4 cm (1.6 inches) square prisms? Right now it's 3.5x8x16cm with the fatty side shaved off. I plan to cold sear it.
by StyleDry9392
2 Comments
idk but less fat on the steak means less in your arteries.
Looks like longevitus, which spans from the strip loin (lower back) to the eye of the ribeye (rib/shoulder area) to the eye of the chuck eye (neck).
This, specifically, I would say is specifically off the chuck end of the ribeye.