Originally Posted by JGRaider
Originally Posted by MadMooner
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.


Gotcha. I’ve had people tell me how tender it is, but have never experienced what I would call tender heart. It all has a bit of chew. Not bad, but it ain’t like a filet. Flavor is killer though!

I like it marinated in a bit of balsamic before a quick and hot grill.

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