Medallion

$9.99

They are a cut of meat from the chuck primal that is split , they do not come from the rib cage and have no bone. Well-marbled with some interconnective tissue and fat ribbons.

11 in stock (can be backordered)

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Description

Description

Is one of the most tender beef muscles and is said to be “white-tablecloth quality”. … It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions.

Additional information

Additional information

Weight .5 lbs
Dimensions 2 × 2 × 2 in

Nutrition Facts

Nutrition Facts

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23054): 150 Calories; 50 Calories from fat; 6g Total Fat (2.4 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.5 g Monounsaturated Fat; 0 g CLA Fat;) 65 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 22 g Protein; 2.17 mg Iron; 300 mg Potassium; 0.22 mg Riboflavin; 4.35 mg NE Niacin; 0.5 mg Vitamin B6; 4.33 mcg Vitamin B12; 189 mg Phosphorus; 4.4 mg Zinc; 32.5 mcg Selenium; 90.63 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.

Where This Cut Comes From

Where This Cut Comes From

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

Cooking Methods

Cooking Methods

Recipes

Recipes

COMING SOON…