Abdominal muscle with a coarse but remarkably consistent grain. That consistency is the whole trick: slice it thinly against the grain and a tough cut becomes dramatically tender.
Profile
Tenderness54
Marbling66
Umami86
Price60
Pairs with
Grilling88
Stir-fry70
Fajitas65
Recommended cooking
High heat, briefMedium
Sear the outside hard, then always cut at a right angle to the grain. Cutting with the grain ruins it.
How to pick it
The grain should run clearly in one direction, and the silverskin should already be trimmed away.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.