WET-AGED RIB-EYE

Annex Post - - FOOD -

MAGEN MEATS

“Rib-eyes should be thick so you can caramelize the fat. A skinny rib-eye doesn’t do the cut any jus­tice,” says Ellerby. McEwan says it was ten­der but av­er­age. 1118 Cen­tre St., Unit 21, Thorn­hill, $65/kg

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