Description
As with the bottom round roast, this cut comes from the cattle’s rear leg. It’s a much leaner steak than, say strip steaks or ribeye, but also much more economical. And it’s still a tasty steak when grilled or pan-seared, if you season it well ahead of cooking (or marinate it) and take care not to overcook it. This is a great steak to serve with a pan sauce, or sliced for sandwiches or tacos.
Additional Details
- SKU:
- 26002200000
