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Originally Posted by Saleenman607
Understood.....but these pieces were barely brown! Is that the way their supposed to be? Is it different in person?
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I've never had their kobe ends, which are shipping-only. It's a much different type of beef to prepare than your normal breeds. I'm guessing they were cooked less to accommodate for all of the marbling in kobe beef.
Jack Stack's burnt ends are probably some of the least dark in the city, too.