Forget it, I´m going to have to find the product from last week. Once they started cooking, I saw they were different, and they are.
The other was more like a beef steak in consistency, this meat is definitely ´third rate´type rib meat.
I´m not happy with the outcome (unlike last week). The sauce is pretty good, does need thickening (unlike last week, as the cut of meat segregated a solidifying agent, and this, well, it´s a bit watery).
Don´t get me wrong, today´s is good, but is pretty mundane.
I´ll rack my brain and try to reproduce that of last weeks, and post for you.