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re: I don't understand the tomahawk ribeye?
Posted on 1/14/15 at 10:12 am to timdallinger
Posted on 1/14/15 at 10:12 am to timdallinger
I think the rise in popularity is due to food blogs and sharing on other Internet platforms. This cut photographs really well. There is something about meat seared on a bone that is appealing in a very primal manner.
I believe this trend has also affected beef back ribs. They used to be incredibly cheap. But demand has increased and so has prices.
I believe this trend has also affected beef back ribs. They used to be incredibly cheap. But demand has increased and so has prices.
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