22 Jan 10
∞
W A N T
see the fat ribbons making the “X” on the top cut? that steak is gonna cook unevenly and it’s shit for anything but ground beef. and you can tell by the fat ribbons on the side that the grain cuts at about a 45 degree angle through the piece, which means that the slice is going to be stringy and tough.
jebus, offering a picture of that steak is very much like offering a sip from a glass with not only a lipstick stain but also a lipslicing chip out of the rim.
boo.
