Two grass-fed boneless steaks per pack. In tenderness studies it actually ranks second in tenderness to tenderloin. But it must be prepared properly.
This is a juicy, flavorful boneless steak that can be relatively tender for grass-fed steaks when served rare. It is cut with the grain, from the shoulder of the animal. Therefore, since it came from the shoulder, if not cooked properly it can be tough. Best grilled, served rare, and sliced across the grain. Do not sear. U.S. raised grass-fed beef.