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Miri1
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 Tue, Apr 06 2021, 9:44 pm
I made a delmonico roast (bought it rolled up in string) for the first time on Y"T.
The recipe was delicious, but I was a bit horrified to find upon slicing it that the center of the roast had a large amount of fat that ran throughout. Some slices were maybe a third fat (and I don't mean marbling).
This means that when they rolled up the slab of meat they rolled it around a big lump of fat.
Is that normal for a delmonico roast?
If not I will mention something at the store... I wasn't happy to discover it hidden in the in the roll like that  .
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