Fabrication

Here is what I’ve been up to:

Delicious, delicious lamb
I love cutting these things.
Better than short ribs. Great for braising.
Sometimes the meat loves you back! (I butterflied the filet, and the marbling…was this!)
These are also called “paleron.” Damn good steaks. From the chuck, they are the same muscle group that later turns into the prime rib/ribeye.

 

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