Tuesday, November 4, 2008


A higher price point, more profit and happy customers can be expected from this tender, juicy and flavorful cut. Beat your competition to it and your customers will notice. They’ll thank you for giving them a mid-priced steak option that acts like a premium cut.

Well-marbled for great flavor and tenderness and second only to the Tenderloin in tenderness. Stays tender, even cooked to well done—never needs marinating.

Versatile as a grill steak, in fajitas, kabobs and stir fry.
Best when cooked to medium-rare or medium.

Cooking Methods:
GRILLING - Grill, covered, over medium-ash-covered coals, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. If using a
gas grill, you may need to heat an additional minute or two.
SKILLET - Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice.

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