One of the most intensely flavoured cuts. Treat it like a steak - cook very, very hot until just done, rest and slice across the grain. Or cook it slowly any way you like.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.