TRADELINE GROUP SP Z O O
Slow cooking this distinctive cut brings out a robust, full-bodied flavor while creating meltingly tender meat.
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Flavorful, lean, and very tender when braised or cooked in liquid (stewed).
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.
Rich, juicy, and very flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk has a long frenched bone.
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
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