Description
It is considered a prime cut, even though it is rigid and has little juiciness. Located in the rear of the steer, the Lizard has light red fibers, as it does not contain intermingled fat and has minimal irrigation and absence of marbling. It requires slow cooking, and is suitable for pot roasts, shredded meat, and roast beef, as well as being used raw and in thin strips for carpaccio.
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