I got these for 3$ a pound but I’d much rather just the 10$ a pound rib eye. It’s hard to get these things tasting fine. I mean these were OKAY but nowhere near how better cuts taste.
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I guess it depends on the meat and how it was preserved and obtained. With more expensive cuts, you assume that the meat is of higher quality in all different ways.
Cheaper cuts are good for stews or casseroles but you are right when it comes to on its own, you find your eye drifting down to sirloin, ribeye and striploin