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厚みが少し気になりましたが
すきやきにしました。
厚みがあるところは歯応えがありましたが、柔らかく美味しくいただけました。

ギーバターをたっぷり入れて低温焼きにしました。やわらかくパリパリ＋ジューシーに仕上がり、お塩を振るだけで美味しかったです。

野菜の肉巻きにしたり、刻んで肉汁ごとカレーに入れたり、使い勝手がよく美味しいです。ただ、肉巻きにするときはなるべく一巻にしないと、肉の厚みが少しあるので、ちょっと硬くて食べにくいかも。
我が家では定番の商品です。

A fantastic cut for stuffing, rolling and braising long and slow in veal stock and red wine. Last time I posted anything I could include pictures. Kinda loses the idea without photos!
There is no recipe, but basically I used spare bits of roast beef (MG flank), homemade ham (MG ham shoulder), and homemade bacon (MG belly). Sweated some chopped onions, carrots, leeks, with rosemary and sage and some nutmeg in olive oil. Cooled and whizzed with the meats to a rough filling mix.
Laid out the beef round slices overlapping on a long piece of proper size Saran Wrap. Rolled. Twisted. And then chilled. Could braise as a whole thing if your pots and oven are longer than 30 cm, or cut into lengths. Lightly flour and brown in olive oil and braise in a mix of any stock that's handy with a half a bottle of red wine. About 2.5 hours on 130 centigrade.
If you've understood this far, you know it's not a recipe. More of a basic cooking principle, that's particularly yummy with this cut.
Use whatever you have for the stuffing. Breadcrumbs are important as a binder. I use my own scraps of bread dried on the top of the oven than whizzed.

Please bring back the option of posting a picture! It would have saved lots of words for anyone who knows a bit about cooking!

I used Chef John's recipe from the All Recipes site, using this beef to make beef jerky for a friend. It was so good I had to make another batch for him, and I'm making it again as a Christmas gift. I am convinced that this sliced beef would make any dish great, including beef curry, teriyaki dishes and stews. I doubt that I'll ever use cubed beef again.

Amazing taste and finally a beef cut that is great to create a lot of dishes. Versatile and very good!