MASOOO / Blog
Notes on meat
01MEAT CUTS
T-bone: two cuts, one steak
A T-shaped bone separates the striploin and tenderloin. Two textures that make this cut distinctive.
Read article02CHOOSING MEATWhat marbling tells us
Fine veins of fat are part of the story. They are not the only measure of quality.
Read article03AT THE TABLEGive your steak a moment
Cooking does not end when the pan comes off the heat. Allow the meat a short rest.
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