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Confused by all the different cuts of steak available. Gluten free, diabetic friendly, low carb. Here is what you'll need.
I always recommend thick steaks when cooking sous vide. Both are fantastic, but they not the same. Apologize for sound not syncing.
Hangar, flat iron and bavette, sirloin, ribeye, fillet rump. I also cook cheaper. Does it change anything.
That are thin, normally. We often get asked about how they differ also best way to coo. A run down of the cheapest cuts steak vs most expensive.