Well, I couldn't pass up these babies i mentioned earlier in the week, even if they are
select. I just wish I had gone back with the meat cutter, apparently she included my fingers in my indication of 1-1/2 inches, not merely the space inbetween, so they are every bit of 2", maybe a tad over
So here's a quick pic in the package as I have other things to do right now, inluding looking up that reverse sear thread before I cook one up
If there's a steak that could benefit from RS, it's probably one of these
Aside from a big tail, they do appear to have some decent marbling.