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It worth dry aging to make even better that is. I also cook cheaper. Here is a sneak peek of one best sellers, usda prime mignon.
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We often get asked about how they differ also best way to coo. A run down of the cheapest cuts steak vs most expensive. When it comes to knowing the difference in cuts of steak, not everyone is an expert.
I always recommend thick steaks when cooking sous vide. Hangar, flat iron and bavette, sirloin, ribeye, fillet rump. It is amazing and never lets me down.