bone-in ribeye steaks. raised at a farm i’ve been to, stone brook farms, by a man named Bob Comis. The closer two were house dry aged, you can really see a difference.
what happens after the tiger?
andy buck is abuck@symposed.com
andy buck is abuck@symposed.com
bone-in ribeye steaks. raised at a farm i’ve been to, stone brook farms, by a man named Bob Comis. The closer two were house dry aged, you can really see a difference.
