TRADELINE GROUP SP Z O O
Flavorful, lean, and very tender when braised or cooked in liquid (stewed).
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The leaner portion is from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut is used for corned beef and is popular as smoked barbecue.
Very lean and moderately tender, this mild steak may be marinated for additional flavor.
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.