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  1. After reading many comments, I understand the argument of those who say it's overcooked. I also know from experience cooking this cut here on our farm, these boys cooked it to its full potential. It's a cut that needs to break down "near" fully in cooking to get the best texture and flavor. Personally I go with as rare as possible, but this cut is not at it's prime until medium at very least. With one exception, very young bovine. Thank you guy's for the great videos, we'll probably save a couple of these cuts this fall when we butcher again.

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