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So here in the US, the version he's cutting here is called a Delmonico (or at least one version of a Delmonico). We don't tend to cut the cap of the Rib-eye, due to the fact that all you can really do with it after that point is make stew meat or grind out of it. Why you'd cut the cap off anyways is beyond me, that's one of the best parts of the steak.
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# ¿ Jun 4, 2013 06:36 |
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# ¿ May 14, 2024 11:30 |