It looks like pure fat, but it isn't, really, just mainly, and when served in the split shank bone (as at places like the Knickerbocker or Prune in New York City), one portion will keep you in a state of sensory-specific satiety for a week.

WSJ: Let Them Eat Fat: In Praise of Fatty Foods

You come here for Gorgonzola-crusted, bone-in buffalo rib eye or red-wine-braised Montana lamb shank.

FORBES: Just the ticket