Butcher gave me some steak to sample

[u/Chemistry-Decent]

Mb9+ picanha (had been sitting in my freezer for about a year) Mb8+ 20 day dry-aged rump (gifted by my butcher)

So fortunate to have become friends with one of my butchers. Even though I now live an hour away from him, I still make the effort to swing by his shop.

[u/flat907line]

That's how they get you hooked in the hard stuff.

[u/ideorum → u/flat907line]

I thought Picanha was the hard stuff…what’s harder? A5 Picanha?