I found some toro at the local fish market for a decent price and figured I'd give it a whirl. Wanted some feedback since I'm getting more tomorrow. I know my knife needs to be sharper, I have some knives that have to be shipped off to the manufacturer to get sharpened so it's a pain in the butt to get them sharpened. I can try my hand at sharpening them, but if I mess up I won't hear the end of it.
Outside of that, how can I improve? I think I could've picked a better loin or cut it differently? Also I was spaced out and thought I was picking a ribeye which is why I got one with a huge fat band, won't do that again.
by JiovanniTheGREAT