This is a family favorite. One of the only places I can find them at a decent price. The quality is fantastic always flavorful.

I always buy the cheapest steak and this is it. It has somewhat great fat content at times. Texture is consistent after cooking. Has good flavor with seasonings.

with pricing on meat going up non stop have found that this cut is a little less expensive and with a good marinade ends up making a great cut for grilling and making tacos

We have tried this steak a few times, cooking it different ways and it's Very Tough 🙁 I would definitely recommend buying Ribeyes, T-Bone, or New York Strip Steaks before wasting your money on these😏

I started buying these steaks a couple of years ago. I can’t find the same quality anywhere else. They are good size, and thickness and a good price.

PERFECT FAMILY MEAL

I lightly salt and pepper, then cut these into strips about 1/2" wide. I put them on a cookie sheet covered with parchment paper. I put them in the oven, at it's lowest setting (about 180), for about six or seven hours. After the first hour I soak up all of the juice and discard it. Turn them over about halfway through. When finished, put them on paper towels to cool. They are really tasty, and almost as cheap as the Chinese chicken treats. Your dogs will thank you!

OK, lets be real. These are tough and cheap steaks. How do I make them fork tender? I do everything, but run over them with the truck! First, I use one of those meat tenderizers that have 32 blade like needles coming out. I go up and down on the front and back to break down the cartilage. Then I put them in my glass food containter and use a marinade/tenderizer on the steaks for 2 to 3 days. YES, I do it for 2 to 3 days. I don't care if your marinade says 30 minutes. That will do nothing to tenderize it. When we're ready to eat them, I take paper towels and rub off the marinade/tenderizer. If it has too much gunky marinade on it, I rinse it off with cold water and thoroughly dry it. You need to get all the water off of it. I brush olive oil on both sides. Then, I put them in the oven at 200 to 225 degrees for 1 hour. Temperature depends on how hot yor oven gets. You're not really trying to cook them. The oven is another way to tenderize steaks. After I remove them, I fry them in a really HOT skillet on both sides. WHAT?? Yes, that is backwards the way most people do it. Most people fry it first and then put it in the oven. When they are the doneness I want, I immediately remove them and put a pat of butter on each one. Everyone loves them. So, I do recommend these steaks for one reason. They are about half the price of others. Just don't expect to fry or grill them and have filet mignons. You have to put some effort into it. They also make fantastic Swiss Steak and Scalloped Potatoes. The milk in the dish acts as a tenderizer to slow poach them. By the time the potatoes are done, the steaks have been tenderized. I like to bread my steaks first, lightly fry them and then add the other ingrediants to the pan. You have to slow cook, braise or tenderize these steaks in some way. Understand that and you'll have delicious lower costs steaks.

Too tough and chewy

The meat was rather tough and lacked flavor.