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.
Venomous snakes also have a more triangular head, whereas non-venomous snakes will have a rounded jaw. The shape of the face has to do with the location of the venom sacks, so triangular= beware! If the snake has a rattle, it is venomous. Only rattlesnakes have rattles. Some snake species will flick their tails in a similar fashion, but only the rattlesnake has the mechanism that creates the sound associated with the species. Venomous snakes may have a divot in between their eyes for heat sensing.