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TORRIESTON WALKS DOWNLOAD
Cache co-ordinates taken with Garmin Etrex 10 GPS; (3m error)
This Geocache hide is?. This cache is VISIBLE.
Continue along the vehicle track and it's on your RHS on the bend, just after the small footpath. Second clump of Sitka Spruce trees, just before the Silver Birches.
Please remember to bring TWEEZERS and something to write with. Thanks
POPULAR STEAKS
Choosing the best cut of beef for your meal can be difficult as there are many varieties of steak with their own characteristics and benefits to suit different cooking styles:
RIBEYE.The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn’t used often so the meat is very tender. Ribeye's can come either boneless or bone-in (bone-in Ribeye's are also known as Tomahawk Steaks).
T-BONE. The T-Bone Steak is cut from the Sirloin and is comprised of sirloin and fillet separated by the T shaped bone. The pairing of the fillet and sirloin means that the T-bone steak has a lot of flavour.
SIRLOIN. Cut from the mid- back between the ribs and rump, the Sirloin steak is characterised by its beefy flavour and good amount of marbling. The Sirloin steak is also known for its tenderness.
FILLET. The fillet steak, also known as Filet Mignon, is widely regarded as the premium cut. It is from the lower back of the cow which is rarely used meaning the fillet steak is the most tender cut. It is also very lean, with minimal marbling which means that it is not as flavoursome as other cuts. RUMP. Cut from the back end of the cow, the muscle is frequently used which means the rump steak is not as tender as some of the other cuts and is very lean.
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