I like the batter format of them, but they’re for softball and little league. I feel like the 16 rows are a waste of space, and the substitutions look sloppy. I also often run out of pitching lines.
I’ve been getting steaks that come frozen from Good Chop and I’m usually dodging/trimming a ton of these things off. They’re within the steak, so it’s not something pre-trimming would likely solve (plus the steaks ideally come pre-trimmed). It’s hard to tell because of the lighting in the pic but the crust is fine and the cook is medium. I cooked these on a Blackstone, which gets to about 550°F. But these things don’t render out, the strings especially.
What can I do about these? They make an otherwise delicious steak experience rather unpleasant and annoying.