Quote:
Originally Posted by Hillcountry
The best meats are well marbled with fat and fat is what imparts flavor to beef.
How would you describe "very fatty"?
In the prime rib world, fat is usually a good thing. Just curious...as I cannot visualize a lean prime rib.
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Fat is a great thing if it doesn't take away from the weight of the steak--I ordered prime rib from a local establishment (I won't mention it because it's well thought of and it might start a war) that I would have been embarrassed to serve my patron. I wish I'd taken a picture because it was literally half fat and took me more time to cut out the good stuff than actually eat it.
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