/ck/ - Food & Cooking

Here we fucking go fellas. Lets start with the meat. What we're looking for is marbleing. That's the fine white lines of fat contained within the actual meat in attatched pic. The more, the better as it will melt through the meat as you cook it leading to tenderness, taste and flavour. Any excess side fats(the big chunky shit on the side) can be trimmed as desired. This is butcher bought porterhouse, $16.99/kg in .au. Buy bulk! All of this guide applies to all red meat. I can do a guide to buying meat if wanted.