approx. 250g each
This is another Classic steak cut from the backside or hindquarter of the animal.
It is cut from an area where the muscle has had to work a lot. This means it is more robust meat. However, cooked appropriately it holds its own perfectly.
It handles a hot griddle well and don’t forget to sear the fat edge using tongs.
Season after cooking so as not to “burn” the pepper and allow it to rest for at least half of the cooking time. It’s great for skewers and kebabs.