This steak is also sometimes called "butcher's steak". It is coarse grained (like flank steak), tender, and flavorful. There's only one per animal (as it comes from the diaphragm) so they're hard for us to keep in stock. Cook it quickly on a grill at high heat, slice, and enjoy!
Learn more about how we raise our cattle on the grass-fed beef page.
Photo credit - Normandy Alden