This cut comes from the bottom of the sirloin, think of it as a half steak, half roast. Packed with flavor, marinate overnight then grill or roast the next day. When slicing, be sure to slice against the grain so you'll get long tender slices.
All Salt Creek Farm beef is born and raised on our family ranch in the lush Flint Hills of Kansas. Our Black Angus cattle forage on native grasses their entire lives with no added hormones. They receive a local grain supplement during their finishing period to create premium marbling. The beef is then butchered locally and the entire carcass is dry-aged for 14 days. The combination of our herd genetics, diet, and dry aging creates an exceptional product known for tenderness and flavor.