It's found here...
https://forums.redflagdeals.com/creatin ... #p27724142
You know, everytime I eat an expensive steak, I regret just eating a burger. Maybe it's the fat I cut off, or the grizzle, or the bone. Sure, it's just "ground" in there, but tastes fine.versetile wrote: ↑Aug 3rd, 2017 11:05 amJust adding a little something on a side note for my fellow RFDers. A little education on choosing Striploin cuts as I learned the "tough" way, while capitalizing on previous sales.
When you specifically choose striploin steak, the sirloin end of the striploin that contains a half-mooned shape is a tougher cut and contains very tough connective tissue.
They are usually mixed in with the bunch on sale (especially at Walmart). Look for the half moon and avoid it, unless you don't mind a little tougher steak.
Read this article for more detailed info