There are many cuts of steak available, but not all are suited to being rubbed with a dry rub. The flavor of very thin steaks can easily be overwhelmed by a dry rub, so choose steaks that are thicker, at least 3/4 of an inch (2 cm). Cuts of steak with a bone in them tend to be more flavorful but require more time to cook.
Although most snakes have teeth, four rows on the top and two on the bottom, not all snakes have fangs. Only the poisonous ones do. Fangs are sharp, long, hollow or grooved teeth that are connected to a small sac in the snakeâs head behind its eyes.
This species was only discovered as recently as 2008. The snake with the longest fangs is the gaboon viper (Bitis gabonica), with fangs of up to 50 millimetres in length. The black mamba (Dendroaspis polylepis) is considered to be one of the fastest snakes in the world, reaching speeds of up to 20 kilometres an hour.