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Trimming SteaksSteak Trimmed Trimmed New York Steak Derrick Riches Looking at the steak we can see that while there is still a nice strip of fat on the steak, the fat is greatly reduced. This steak will still be tender and flavorful. The most important fat in any steak is the fat in the meat, not the fat around it. While this strip enhances the flavor, it doesn't do too much to adding moisture to the meat of the steak. - Inspecting the Steak - Trimming Steaks
- Reducing the Fat
- Steak Trimmed
- Cutting the Fat
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