You don't need to travel to Mexico City to enjoy one of the most quintessential street foods found in every food stall: Saudero. Best cooked low and slow in a long braise until the meat is completely tender. Found right between the lower flank and sirloin primal sections, the saudero cut is on the leaner side and cooks into flavorful, moist meat ideal for tacos. We suggest frying the meat in a bit more fat after its been cooked to create crispy, delicious pieces and serving with onion, cilantro and a big squeeze of fresh lime on toasted corn tortillas.
As a Tostada alternative, we also love pairing it with creamy tongues of Maine Bafun Uni, quick pickled watermelon radishes in Hanega Plum Vinegar, drizzling with new harvest Molino 100% Picual Olive Oil, and serving over a charred heirloom yellow bonita corn tortilla.
A Bar N Ranch is a family business that includes the cows, because of this the herd is raised with no growth hormones or antibiotics and are given plenty of room to roam at their two ranches in North Texas.
This cut averages at 5 lbs.