Meat & Bones: let's talk about bones
Meat connoisseurs will say, "Well, it's practically the same thing, three twin brothers cut from the same cut." Yes, that's right, the cut one, but the differences are still there.…

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I think I discovered a superpower in front of me closed barely started bars and restaurants. Before I got to the place, which will be this review, had three times…

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Meat & Bones: let’s talk about bones

Meat connoisseurs will say, “Well, it’s practically the same thing, three twin brothers cut from the same cut.” Yes, that’s right, the cut one, but the differences are still there.

A little bit of facts. All three of these steaks are cut from a piece called Shortloin, which contains two different cuts. Along one side of the bone is a thin edge (Striploin), on the second side — tenderloin (Tenderloin). Thus, when cutting the cut, Porterhouse and T-Bon steaks combine two types of meat: a tender tenderloin on one side of the T-bone and a thin edge on the other. A club steak (also called a Striploin on the bone) contains only a thin edge, without cutting. The weight of steaks usually ranges from 600 to 900 grams. Continue reading

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