TRADELINE GROUP SP Z O O
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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.
This well-marbled steak is juicy with an excellent beef flavor. Similar to the flat iron, the connective tissue has not been removed.
Flavorful, lean, and very tender when braised or cooked in liquid (stewed).
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.