This cut is similar to flank steak and flank. Its texture is fibrous yet tender, and its flavor is very pronounced. It also makes a great candidate for dry or wet marinades. Despite its denser texture, when sliced thinly across the grain, it becomes very tender.
Cooking: This cut is best grilled and is best served rare or medium rare. It is recommended to cut it against the grain of the meat before serving. For perfect cooking, refer to to our cooking tips here .
Ethical breeding
- Hormone free
- Rural and local
- Grass-fed
- On pasture all year round
- In a humane and sustainable way
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