First was a boneless roast, which I carved into 1” steaks which weighed about 15 oz after trimming. They looked very nice and similar to the one I’d cooked at Christmas. Then I tackled the bone-in one.
Here’s the three we cooked for dinner and the fat difference is evident. They both tasted very good, but I forgot to take a cooked picture.
In case you're wondering what I'm going to do with all that meat, I shared three of them with friends and family.
After reading a few of your blogs, I realize I missed the memo on World Nutella Day :-).
Have a great day and thanks for stopping by.