Despite its name, this cut comes from just across the Sirloin primal in the Round primal. It is a lean cut that has plenty of beefy flavor. At a slightly better pricepoint than Sirloin, this cut is a fan favorite for making your money go further.
Cooking Recommendations: Cook these slower than you would a steak with a higher percentage of intramuscular fat. Lower temp for longer time.
Cooking Method: BBQ Pan Sear to Broil/Baking finish Baking Broil Sous-Vide (Broil/Pan Sear Finish)