From the thin to the thick, what are the ways that we like it?
Is it 1/8th in flash steak, or goo CHS?
Or 1/4 inch in some kind of swiss steak?
Or 1 inch as a steak?
or 2 inches as charcoaler/broiler ?
I have beefy love
for each of those increments.
But wondering how each of us
slice/buy it and handle it.