ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Gertjan Steak [USE] fry / Sous vide [DESCRIPTION] 
Scottish cut named after a Dutch master butcher, who gave us the idea. Tight grained with a gentle but distinct flavour that works beautifully rare-medium rare. Becomes tough if taken through to medium (pink). The one steak where we agree with our friend Derek that sous vide is a great way of cooking it.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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