A minute steak is boneless, very thin, and is usually scored and pounded to tenderize it. Various cuts can be used for a minute steak, but most often it is a thinly sliced piece of boneless sirloin or eye of round. Because of its small size, it usually requires only a minute per side to cook, using high heat.
The top blade is located above the shoulder blade and is known as the top blade roast. Although it is usually braised, it is tender enough to be oven roasted if it is not overcooked. Other names for the top blade roast include:
Flatiron Roast
Top Chuck Roast
Blade Roast
Chuck Roast First Cut
Lifter Roast
Triangle Roast
Finely cut Prime Mix Boti, with the right balance of Meat and Bones to provide you with the perfect balance in taste and nutrients. You can make use this to make Daal Gosht, or treat your self with Mutton Karhai or Biryani
High quality Qeema made from flanks, to provide you the excellent eating experience. Make Hunzai kabab on grill or use it to make meat ball speggati or give your self a special treat by making Taco