This is a post tagged with preferred cooking method Grilling!
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Santa Fe Steak
Steak cut from the thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.
Ribeye Cap Roll
Rich and satisfying with exceptional tenderness and marbling. Not always easy to find, but best when roasted or grilled.
Flat Iron Steak
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
Chuck Flap/Edge Roast
Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.