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This large, lean, 1" thick cut is our favorite for marinating and grilling. A great value steak, it boasts good flavor and is moderately tender. It does get a bit more work than some other muscles sitting toward the rear leg, but it takes on marinades like a champion.
We suggest keeping this steak cooked medium or less, you don't want to dry it our while cooking. As you should with all steaks, let it rest after cooking to relax the fibers and cut across the grain for maximum tenderness.