Jim - 2/26/2021 09:47
Douglas - 2/25/2021 12:56
If those were in the meat counter would they be graded choice or select?
Doesn't matter. It's the taste and tenderness that brings customers back.
It should be noted that regardless of marbling, a good steak can be ruined by how it's cooked. These grassfed steaks work best when seared quickly then "low and slow" to whatever center or near the bone temp you like.
Marbling of grass fed beef
