I took a fresh 40 pounder and cut out the back straps and chunks from the hind quarters… I fried them in butter ( as I usually do) but this time,,, I added some rib eye seasoning we sell at the meat market I work at,,, and holy smokes was it goooooood.

I don’t know if it’s sold elsewhere… I’ll try to post a picture of the seasoning later… right now I’m trying internet issues and not wanting to load pictures in a timely manner.