is a highly flavorful, tender cut from the diaphragm (upper belly) of the cow, often called “butcher’s steak” because it was historically kept by butchers. It is best grilled or pan-seared over high heat to medium-rare. It has a distinct grain and requires resting before being sliced against the grain
| Size | 1.1kg per slab |
|---|---|
| Temperature | Chilled |
| Origin | USA |
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