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A run down of the cheapest cuts steak vs most expensive. I always recommend thick steaks when cooking sous vide. That’s okay because steak university here help.
Hangar, flat iron and bavette, sirloin, ribeye, fillet rump. Which one is better, bone in or boneless. My daughter and i set out to see if there is a difference between the tomahawk ribeye vs normal ribeye.
Fillet, rib eye and sirloin are the three most popular steaks in our aberdeen butchery. That are thin, normally. Apologize for sound not syncing.
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