10.2 hrs past 2 weeks

I love how nowadays restaurants pay for beef cheeks as much as for sirloin. Add a little *spice*... Dry ageing to it, of course by using rice bacteria (who in a right mind has 28 days and a special refrigeration unit in kitchen just to put meat there and "forget" about it) and it's a high class delicacy.

miau

kawaii

Egirl

lucy is cutemaxxing