Peter Robinson
👤 SpeakerAppearances Over Time
Podcast Appearances
There's nothing left.
What are you doing about 11 o'clock?
A big chunk that you bought in here.
So it's called New York ribeye, and we don't.
I haven't seen it here.
I mean, it's obviously meat is meat.
But it's basically the ribeye.
So this particular section of the scotch fillet in the porterhouse, a small little section there where they've taken it off the bone and they leave all the tail piece on it.
And they sell it as New York ribeye.
So they cut them nice and thick and they export all of these.
And it's very big overseas.
But I've never seen it in a store here.
But this is in one big piece.
Is that what you mean?
One big piece, yeah.
You can, but generally you would slice it and, you know, you'd cut them nice and thin.
Nice, big, thick.
Must be a big steak.