These lean beef steaks are mainly cut from the thick parts of the shoulder. Depending on the piece from which the pieces are cut, the cooking time is shorter or longer. Cut from the hind leg, the rags have a cooking time approaching that of baking rags. Cut from the front leg, the rags generally have a somewhat longer cooking time. The pieces are also available by the piece under the name roast. Of course the preparation takes a little more time,
Very high quality.
1 piece per kilo.