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Meat / Cuts of beef / Food and drink / Steak / Livestock / Rib eye steak / T-bone steak / Beefsteak


November 24, 2015 An oversized porterhouse, accompanied by an obligatory mound of creamed spinach, will always remain the clubby steakhouse’s tempting calling card. But lately, more and more chefs are giving the once
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Document Date: 2015-12-01 15:39:53


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