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.
In non-venomous, constrictor snakes, the teeth are stationary; in snakes with long (grooved) fangs, the teeth fold backward into the mouth when not in use -- otherwise, the snake would puncture the bottom of its own mouth.hereas the upper jaw of a human is fused to the skull and therefore unable to move, a snake's upper jaw is attached to its braincase by muscles, ligaments and tendons, allowing it some front-to-back and side-to-side mobility.