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Rib eye sound like the opposite of what I want judging by what I just read:
"The rib eye also has more connective tissue than other steaks, especially as it gets higher up toward the shoulder, and those tissues also need time to render and break down."
There's nothing wrong with my swallowing...
I tried making my own steak for the first time in years, and the first time ever in a pan, and I had to cough up a piece of connective tissue, unless it was fat. I don't remember the cut. I tried trimming it but I guess I didn't trim enough. I want a lean cut with no connective tissue (unless...