This cut comes from the inside of the rear leg and is very lean. It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef.
7865 56 St SE, Unit 102, Calgary, Alberta
(403) 726-5050
mvmeats1@gmail.com
Monday — Friday: 10:00am — 6:00pm
Saturday: 10:00am — 2:00pm
Sunday: Closed
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