Grilling & BBQ
- Try the Oyster Blade as a flat iron steak, or remove the sinew and reform into a medallion
- As an alternative to Tenderloin, cut the Striploin into two logs and portion into 25mm thick medallions
- Instead of a full rump steak, portion a Rump Cap or Rost Biff for better eating quality performance
- Always cut steaks at least 20-25mm thick for optimum cooking performance
Cooking Cut Recommendations
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