Cut from the shoulder blade, it’s a luscious, beefy cut, and a favorite of butchers. It is perfect for slow cooking in recipes like beef bourguignon or casserole and is ideal for roasting because is packed with gelatin, which softens while cooking to produce beef that is intensely rich, flavorful and sublimely tender. It can also be delicious grilled on a barbecue– just make sure to cook it on a lower heat to give this lesser-known steak the time it needs to shine.

Just the facts

- Imported from Australia

- Fresh, never frozen