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Here is a sneak peek of one best sellers, usda prime mignon. That’s okay because steak university here help. That are thin, normally.
Queen of all meats, picanha vs ribeye sous vide. There only one way find out and run this. Our master butchers show you how cut your own filet mignon.
Confused by all the different cuts of steak available. We explain difference between ribeye, sirloin, ny strip and more. Fillet, rib eye and sirloin are the three most popular steaks in our aberdeen butchery.
It worth dry aging to make even better that is. I always recommend thick steaks when cooking sous vide. I urge you try both.