Product Description
Boneless, beautifully marbled with exceptional flavour. Hung for just over one week to let the meat ‘relax’ this cut can be grilled or pan-fried. To get the best results, bring meat to room temperature, dust in potato starch or cornflour and seal until golden in colour on both sides in a heavy frying pan such as a skillet, then turn the heat down until the meat is cooked through. Great with a Parmesan, paprika and herb crumb – recipe in Percy’s Cookbook page 129.
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