After getting up the next day, Chen Mo first went to the meat stall to buy beef.
With the security of a cabinet, Chen Mo was quite generous, buying sirloin and rib roast from ten cows in one go.
Of course, for the rib roast, he only took the part from the sixth to the twelfth rib. This section has bigger ribs and more meat; it's the position typically known as the "tomahawk steak."
Sirloin is just regular beef steak, but in reality, domestic Chinese yellow cattle sirloin is somewhat disappointing when it comes to roasting steak.
Roasting it directly would result in an inevitable outcome: it's too tough to chew.
So the sirloin needs to be refined after purchase, and then the meat fibers should be tenderized to make it suitable for roasting.
Lastly is the upper rib position, where Chen Mo kept the meat on the bone.
This bone is the legendary T-bone steak.
