This cut is often referred to the "butcher's steak" because it is often the butcher's choice cut. It is a rich, tender, and flaforful cut of beef that is best cooked quickly over high heat and served medium-rare.
12-18 ounces
This cut is often referred to the "butcher's steak" because it is often the butcher's choice cut. It is a rich, tender, and flaforful cut of beef that is best cooked quickly over high heat and served medium-rare.
12-18 ounces