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Extremely tender, well-marbled and flavourful and great for grilling. Cut from the Top Blade. A true rising star, having been showcased in recent years by top restaurants, but long a staple of weekly shops at the butchers. The key to its new found popularity is its outstanding flavour, especially when cooked fast and rare, before being thinly sliced.
Just add fresh thyme, garlic, pepper and Parmesan cheese for a meal that’s sure to delight.