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Smart steak cuts for lean times
In the old days, say about this time last year, it wasn't so hard to throw a bang-up backyard barbecue: You just picked up some nice, thick 28-day dry-aged prime New York strip steaks, lighted a fire, grilled to medium rare and then made an extended curtain call, trying to appear humble as your guests stomped and cheered.
By Russ Parsons
June 17, 2009