I agree. I have a little bit different approach - I buy cheaper cuts like flank (not prepared for steaks), neck or simmilar and I slow cook it until it falls apart. Strong meat, good gelatine like stuff for bones and strong broth comes out of it. 1kg (2.2lbs) is around $10.
Anyway, thanks for a tip.
HolySats
npub1wx…mlej2
2024-11-27 20:22:11
in reply to nevent1q…guz2
Author Public Key
npub1wxxm0rme8wglmtq8f060xshtdlvtgryz46huldhm0nx59xru37yshmlej2Published at
2024-11-27 20:22:11Event JSON
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