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Cut from the chuck shoulder for unique flavor and texture
Ideal for high-heat grilling to achieve a perfect steak
Sliced against the grain for enhanced tenderness
Versatile cooking method suitable for grilling or pan frying
Summarized by Shop
A low-cost alternative also known as bavette or sirloin tip flap. It's cut from the chuck/shoulder area and is similar to skirt or flank in texture — best cooked quickly at high heat and sliced against the grain.
