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Frying steak

post #1 of 2
Thread Starter 
I bought some meat from a UK supermarket labeled simply as "frying steak".

Which part of the cow is this likely to be from?
post #2 of 2
I very seldom buy this cut - but it is usually from the top end of the rump (cook quickly as it can easily become toughened) - or feather steak (usually from the blade).
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