Originally Posted by
blaxican25
Depends on how it's done. The griding, that is. Also, you have to make sure you have enough starch to catch the rendering lipids to keep the meatloaf tender.
Trust me, it's delicious.
But, we also have a kobe beef carpaccio that is served uncooked and we give you a hot stone that you can place it on.
No doubt Ground Kobe Beef>anything you can buy at Farm Fresh
Good on the carpaccio...I might have that the next time