Boneless and lean, this cut is ideal with a tenderizing marinade before grilling. The side steak comes from a choice section of the rib, also known as the Top of Rib Mini Brisket. This cut can be prepared similarly to brisket, but is smaller and thus easier to handle than a roast. 

Ways to cook: Grill, broil, pan/skillet cook, roast

Size: Boneless, 1” thick, approximately 1/3 to 1/2 lb each, individually vacuum packed

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Suggested recipe: Foil Dinner Side Tip Steak