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From toro to zabuton, here are four cuts of meat to consider adding to your menu. Often used for ground beef and pastrami, toro steaks come from the navel of a cow. Toro got its name from the fact that …
However, zabuton generally has a more robust, beefy flavor while often being a less expensive option. It is simple to cook. Zabuton steaks have bigger portions for the same price tag as a smaller-sized ribeye, striploin or tenderloin. This is the better, deboned portion of the neck.
