$15.98
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking. Source: https://www.beefitswhatsfordinner.com/
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.
| Weight | 1 kg |
|---|
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate. (Source: https://www.certifiedangusbeef.com/)
A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The tenderloin is the source of Tenderloin Steaks or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks.
A hanger, also known as butcher’s steak or hanging tenderloin, is a cut of beef steaks prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as “butcher’s steak” because butchers would often keep it for themselves rather than offer it for sale.
