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Galician Blond Beef, The Best Beef in the World?
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<blockquote data-quote="M.Magis" data-source="post: 1369593" data-attributes="member: 14175"><p>So you're telling us that a USDA Prime ribeye won't taste any better than a Select ribeye? </p><p></p><p>And any restaurant that uses sauces, rubs, bacon-wrapping, etc on beef does so because they're either using cheaper grades of beef, or leaner cuts. Veal is mild because it's very lean.</p><p>Visit any good steakhouse, and you'll be served a steak that's been been seasoned with nothing more than salt, pepper, and fire. </p><p>I'm not saying this isn't good meat, but I don't believe for a second it's better than a dry aged, prime cut from North America.</p></blockquote><p></p>
[QUOTE="M.Magis, post: 1369593, member: 14175"] So you're telling us that a USDA Prime ribeye won't taste any better than a Select ribeye? And any restaurant that uses sauces, rubs, bacon-wrapping, etc on beef does so because they're either using cheaper grades of beef, or leaner cuts. Veal is mild because it’s very lean. Visit any good steakhouse, and you'll be served a steak that's been been seasoned with nothing more than salt, pepper, and fire. I’m not saying this isn’t good meat, but I don’t believe for a second it’s better than a dry aged, prime cut from North America. [/QUOTE]
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Galician Blond Beef, The Best Beef in the World?
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