Fursty Ferret
Well-Known Member
Do you have to remove the white coating/sinue (spelling!!??) Off the back side of the sirloin stake?
This seems a nigh on impossible task without a filleting knife or do i just need practice. Im quessing it will be very tough or even "curl" when cooked if not removed
This seems a nigh on impossible task without a filleting knife or do i just need practice. Im quessing it will be very tough or even "curl" when cooked if not removed