Yeah, well there's a trick to that....The definition of 'steak' is a pretty loose one. Any piece of meat that is classed as tissue meat (i.e. not offal or 'green' meat as it can be so quaintly referred to) can fall under the nomenclature of 'steak quality'. It's essentially a nonsense word combo, as I know I've had some pretty low quality steaks in my time!
/Food Technolgist, specialising in meat. Meat nerd to you.
(/Food Technolgist, specialising in meat. Meat nerd to you.
Shazzoir Old enough to know better young enough not to care,
Thu 19 Mar 2009, 12:36,
archived)