This cut is technically offal, being the trimmed diaphragm of the beef carcase. It is the only cut that is not hung – offal is always best eaten fresh. We trim and feather the meat for delicious steaks, or hand-cut into thin strips for traditional Cornish Pasty filling.
1 Steak (approx 250g), 2 Steaks (Approx 500g), 1lb – (0.454g Diced), 2lb – (0.908g Diced)
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