I’ve never cut them that way. Usually separate out the muscles and cut into strips.
Is it fairly tender steaked out like that?
I'd say on the tenderness scale of 1-5, with 1 being tough, it was about a 3.5. Flavor was great, had a different texture that steak, and honestly was hoping for a slightly more tender bite. I may slice up a different way next time as you mentioned. This was my first shot at it.
