Trying some leaner cuts of beef for the next few weeks - skirt, sirloin, and flank. Shill me your best recipes - need it not to taste like rubber, first and foremost
#[1] you got anything? š
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I always make fatty cuts š
Fatty cuts are tasty and easier to cook š
I know and those cook themselves. Iām trying to flip my protein-fat ratio
š the fattier, the better š
