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It's all good - I like ribeyes (who doesn't) but also porterhouse, filet, flank and skirt. Have a tri-tip to do something with tomorrow night. I have been trying to eat more of the leaner cuts like skirt and NY lately and hold the beef to once or twice a week. A heart attack at 40 is not high on my wish-list.
I work with a guy who eats beef for lunch and dinner every day...no joke. Even something tasty gets boring with too much repetition IMO.
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Chris C.
1973 914 "R" (914-6) | track toy since 2003
2009 911 Turbo 6-speed (997.1TT) | weekend weapon
1964 356C Coupe | family heirloom
2021 Tesla Model 3 Performance | daily driver
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