Quote:
Originally Posted by heero_yuy
Time expired milker as opposed to prime 30day aged Aberdeen Angus.
|
The blacker the better mmmm I used to be a butcher in my teens and where I first worked we used to fry up the first cut off the hind quarters as people just did not know black was good. My fave cut has always been chine rib been eating it for over 35 years. Who knew 30 years later people will catch up hahaha
Another nice cut that I used to be able to pick up real cheap is the Jacobs Ladder that they now call short rib and normally sell it slow roasted in a sauce