Quote:
Originally Posted by imalocal
I am going to try one of their pizzas tomorrow night - I can't wait and I will let you know! I do tend to agree that their steaks have seemed "fattier" lately. I get a steak every couple of weeks and love them, but they have had more fat the past few months.
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Hi, I hear what people are saying regarding fat in their steaks. Keep in mind that fat is where much of the flavor resides. When buying a good cut of steak (ribeye, strip) I always look for fat marbled through the meat. It all comes down to the cooking- get those grills hot and grill, don't barbeque, those steaks and the fat will melt and turn into flavor! And for thicker cuts- bring them up to room temp before putting them on the grill.
I do agree that if it is edge fat, that should be trimmed and the consumer should not be paying 9, 10 or more $ a pound for that- that is just a lazy butcher.
I almost stopped at the WB on Sunday but ran out of time- looking forward to another option