Cut from the cow's shoulder (the chuck) and is nicely marbled with lots of beefy flavors. Second in tderness, only to the tenderloin,Our butchers filet these to remove the membrane that run downs the middle resulting in a cut that isuniform in thickness and rectangular in shape. The nice amount of marbling creates a steak that is extremely tender and full of flavor. A steak that can be cooked medium rare in a couple of minutes on the gill or in a cast iron skillet resulting in a surperb jucy flavor. (8 - 8 oz. steaks)