A popular cut at Butchers Alley. This cut’s general structure lends itself very well to marinating, making it great for many different uses. This cut is best prepared with quick high heat cooking on the grill or in a cast iron skillet seared with a sprig of herbs then finished in the oven.

Keep refrigerated or frozen. Thaw in refrigerator overnight. Keep raw meat and poultry separate from other foods. Wash work surfaces, including cutting boards, utensils and hands after touching raw meat or poultry. Cook thoroughly.