1=fillet, 2=sirloin, ribeye (my secret favourite), rump, T-bone etc
3 for some of those French cuts we don't have that need a bit more cooking.
Posted By: Old Man, Sep 14, 14:34:05
Reply to Message
Written & Designed By Ben Graves 1999-2025
3 for some of those French cuts we don't have that need a bit more cooking.
Posted By: Old Man, Sep 14, 14:34:05
Written & Designed By Ben Graves 1999-2025