This cut is less expensive than most steaks, but can be very delicious if pan-fried to rare or medium-rare and sliced thin, or braised and included in stews, soups or with sauces.
This cut is less expensive than most steaks, but can be very delicious if pan-fried to rare or medium-rare and sliced thin, or braised and included in stews, soups or with sauces.