Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored, and juicy. Best when cooked to no more than medium doneness.
The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist, and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature, it can also be sliced into steaks to barbecue and pan-fry or strips…
Because of its high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Korean-style grill cooking.
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