Thread: Steak
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Old 04-25-2013, 10:21 AM   #8
footfootfoot
To shreds, you say?
 
Join Date: Aug 2004
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Quote:
Originally Posted by jimhelm View Post
Dry aged Filet, probably glatt. it just seeps into you like a steak flavored hug.

I like Sirloin for good lean, tasty steak. It's usually reasonably priced, and not tough like London Broil.
I suppose that hug is for glatt and the London broil is for me?
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