TRADELINE GROUP SP Z O O
Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
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Being a well-exercised muscle, the pointed end has a high degree of connective tissue and is best suited to slow-wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Boneless ribeye steak with the cap removed. Rich, beefy flavor and generous marbling.
Maybe bone-in or boneless. Very flavorful, moist, and tender when braised.