Possibly the best choice Denver cut I've ever had.

[u/ThisMeansRooR]

Dry brined for about 7 or 8 hours, then threw on the Weber to sear and finish indirect while the carrots and bok choy cooked. I used a serrated knife, so forgive my hideous cross section, haha.

[u/Not-Bruce-Wayne1]

Oh man. Food lion. Havent seen that name since I was a kid living in Virginia

[u/ThisMeansRooR → u/Not-Bruce-Wayne1]

They're great for meat. They mark all their meat down before it goes bad. I got some nice porter houses a few weeks ago for $7.10 lb

[u/monobluemill]

Thanks to this sub, TIL that the grade is for the entire animal, so you can get prime quality beef from a choice graded cow.