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Found under the shoulder blade, this cut has spent its life surrounded by fat and bone. Once this is carefully removed, the meat can be cut into thick fat steaks. It benefits hugely from being cooked over charcoal, although it’s very lean so don’t cook more than medium rare.
It has a lovely dense but soft texture. As with all non-primes, cutting against the grain is paramount to avoid an unpleasant chewy texture. You’ll see lines of the meat going one way (if these aren’t automatically obvious, tug the raw steak in different directions and you’ll see the grain of the muscle). Be sure to cut in the opposite direction to this.