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Steakhouse Scare - Page 2

post #31 of 33
They're both valid trim specs. 0x1 doesn't make sense to me either. 1x0 does; the rib end is thinner (from dorsal to ventral), so you'd want more tail to square out the striploin.
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post #32 of 33
Is that why? For looks? OK I buy that explanation.
post #33 of 33
It's what I'd want if I were roasting. I'd go with a 1x1 for steaks.
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