- Joined
- Jan 12, 2014
- Messages
- 57,085
Yeah, some of the ideas of “marbling” on here consists of a lot of the white part and very little of the red part.I look at it this way, can’t go wrong with lean. But if you get that perfectly marbled ribeye……
When I’m in a ****** deli - which has been a while - I order that brisket, corned beef or pastrami on rye with mustard extra lean.