This lush and flavorful roast is what strip steaks are cut from, and is also identified as the Shell Roast. Like any roast, there is no trick to cooking this: salt and pepper it liberally, and put it into a hot oven. Time it according to the number of pounds you are cooking at one time. The beauty of this piece is that if you prefer to keep a few steaks, you can just slice them off, as thick or as thin as you like. It is a hefty piece of meat that can feed a crowd no matter how you cook it.
Our beef comes from the Piedmontese breed of cattle, which originated in northern Italy and is considered one of the tastiest breeds in the world. Today, a network of family farms is raising these cattle naturally, on a pure vegetarian feed without antibiotics or hormones. Piedmontese beef has less fat and cholesterol than commodity beef.
Photo by Tony Falco
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