Steaks

[mstng86]

If anyone wants to understand how the beef grading process works. here is a little document.

https://www.dropbox.com/s/frh5li52w38n90z/Beef%20Grading.pdf

[Rick Modena]

i really do like brent's penis.

qft!

[YALE]

I really do like Brent's penis.

[idrivea4banger]

Lmao@ booshcoop

[Roscoe]

My steak tonight was mediocre at best...

[racrguy]

[BradM]

It's also best in small doses.

Good thing that's the only way you can get it.

[YALE]

How do you feel about tacos?

They rule

How do you feel about bcoops penis?

It's also best in small doses.

[mstng86]

I will be happy to tell anyone what I think about anything.

How do you feel about bcoops penis?

[idrivea4banger]

I will be happy to tell anyone what I think about anything.

How do you feel about tacos?

[YALE]

I will be happy to tell anyone what I think about anything.

[Roscoe]

You also don't eat very much of this meat at a sitting. It's too rich. If you are a 16oz ribeye, it would make you sick.

"I don't really know much, if anything, about that topic."

"What Yale has never said" for $1000, Alex...

[mstng86]

If you are a 16oz ribeye, it would make you sick.

I would probably eat myself

[YALE]

You also don't eat very much of this meat at a sitting. It's too rich. If you ate a 16oz ribeye, it would make you sick.

[racrguy]

I don't have a dog in the hunt, but either way, this is what's hard for me to believe. Maybe the restaurant does get the high end beef -- in the low quantities that are truly coming out of Japan. Let's just assume that's correct. Do we really believe that the junior chef or whatever his title is would take the meat, as expensive as it is and in the limited quantity they get, and carry it to Bobble's house on a whim and cook it there (forget about the $200 grill that can't get hot enough to cook properly)? I'm thinking the restaurant management/owners would, pardon the pun...have a cow.

The person in question is the Executive Chef.