TRADELINE GROUP SP Z O O
Boneless ribeye steak with the cap removed. Rich, beefy flavor and generous marbling.
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Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
Rich, juicy, and very flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk has a long frenched bone.
Description:
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.
Common Names:
Very lean and moderately tender, this mild steak may be marinated for additional flavor.
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