This cut comes from the shoulder blade and is one of those best kept butcher secrets! It is similar to a filet in flavor and texture and is best seared quickly on both sides then finished in the oven. Remember it's lean, so it's best to cook mostly over indirect heat.

Braising is also a great option. Just season with salt, pepper, and onion powder and let sit in the fridge for a couple days. Then braise it in red wine and beef broth with onions and carrots at 325 for about 3 hours or so. It will come out exquisitely tender! Packages contain one steak and are approximately 12 oz. Our Black Angus Cattle are pasture-raised and grass-fed in Clayton, NC!