View Single Post
Unread 07-11-2011, 08:48 AM   #59
is One Chatty Farker
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0

Originally Posted by SmokinAussie View Post
The prime cuts have a lower fat content, thus when you cook them, they dry out faster.
In the US a Prime graded steak has the 'most' fat content of the USDA grades...specifically intramuscular fat (marbling). I guess they use the term 'prime' differently down under?
Cook is offline   Reply With Quote