Never cooked one? What in the world are you waiting for?! Branch out, people. There’s more to life than ribeyes!
I’ll bet you’ve seen this cut on a fancy restaurant menu. Chefs like to use in place of high-dollar steaks because it’s just as awesome but half the cost.
This cut comes from the shoulder of the animal, in the chuck primal. So it’s worked.
It’s a beautiful piece of meat with great marbling, is super tender and has a powerful beefy flavor. It’s rivals a teres major for the second most tender cut on a cow, behind a filet, but with way more flavor than both.
Depending on how you get it cut - there may be a membrane running in it that can easily be navigated. YouTube is your friend. Be sure to cook to a medium-rare (135). Definitely don’t go past medium.You can eat like a steak or use it for anything that calls for slices of beef like on top of a salad, tacos, sandwiches, stir fry and more. It takes to marinades but try not to cover up that beef flavor too much.If you plan to roast, low and slow is the way to go. Throw in some potatoes, mushrooms and gravy and you have a perfect Sunday dinner.Pro Tip:
Slice this bad boy against the grain AND at a 45 degree angle, bias cut. BaBam! (As our daughter would say). So tender.
