Hi, guys! Today I bring to you another cut that reminds me of past memories. Even when I worked at my father's butcher shop, this was a cut that used to stay behind after weekend sales. But of course, being well prepared by the butcher and the one who’s roasting, we can make a beautiful roast with it! Check out how this one was made and take the opportunity to get inspired and prepare your roast this weekend! A hug from the “gaucho”.
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Негізгі бет MY TOUCH ON RIB STEAKS (CROSSED BONE RIB STEAK) | CHULETA ATRAVESSADA
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