2 /5
Reseña
★
★
I ordered a lapping steak with onions and salad. Usually, a lobe steak is a piece of the high rib and is about 3-4 cm high. I ordered it medium. I got a meat with a thickness of at most 1.5 cm (sawed like a butterfly steak so that a piece of Fleich did not cut completely through the edge and then folded). Where should it be medium at this level??? I cut it 3x tight, but it wasn't pleasant, it was full of tendons. I just stabbed this on the boss. His explanation shocked me: When meat is high, there is a problem, we always do. For me, that means: we can't really be a high-favored steak! When we then told my husband's grilled squid that he was a little gum-like, the boss said it was a matter of...