At home, cutting steaks, including a Sweetheart steak from the 112A beef ribeye. Starring the Range® Meat Academy 8-inch breaking knife and 11-inch cimeter, with a special appearance from my best friend, Ollie.
I would have liked you break down the rest and go over some more details on the lion end vs the chuck end. I would think the chuck end is more desirable since it has more fat and larger cap... however, there is more fat trimmings, so maybe it evens out.
