I chanced upon another premium specimen of T-Bone beef at Farmers Market in Cubao. Should have been a lot more but I gave a quarter of this meat to my brother. We had this for lunch yesterday at the market never frozen. Asked the butcher to make into sashimi around 1/2 kilo for the two of us to consume for lunch.
I also like this beef when it is in the chiller portion of the refrigerator, that in between space between the freezer and the refrigerator compartments. This had blood collect in it for 1 day. Good 1/4 cup of it. The fat coming in from the cold like this is creamy butter, actually tastier than the Anchor butter that is available to me.
I took pictures of this raw beef “striploin” part to show you how much raw yellow fat there is on this meat. We call this live fat. “Buhay”. Unlike the fat around the kidneys which does not taste good we call “Tulog” or asleep… that doesn’t taste good. But I think the fat around the kidneys is what people use to render into pemmican? Help me out paleo friends…
Can you guys tell me what % fat this is by calories? By volume? I never did “get” those measurements right. I like relying on my taste buds at the moment. Like instinct.
I did not consume all of this in one sitting. Usually 1 pound or more is a good amount for me at a major meal like lunch or dinner.