This steak needs to be cooked quickly so that it retains its succulence and doesn’t dry out and become tough. As the name suggests, it is best cooked in a hot frying pan for about a minute on each side.
- A fantastic value cut, excellent for everyday snacks
- From grass-fed cattle, naturally reared on family farms – many of them in our part of Pembrokeshire, which is ideal for cattle rearing
- All our Welsh beef is dry-aged the traditional way, for the best flavour and texture
- Cut to order by our artisan butchers here in West Wales