I am only beginning to understand the use of the term "primal ". Any more details? Looks familiar, like something I might cook fast with a recipe from Mexico. Flap meat? Skirt steak?
I think it said skirt steak 
For $5.00 a lb I figure I can’t go wrong.
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I’m thinking barbacoa?
Maybe divide and make ropa vieja or a meaty ragu to go over pasta.
Dont forget that it’s leaner and therefore more prone to drying out than a similar beef cut.
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Found out more. These were mislabeled and are actually sirloins or flank steak
I picked up one of the flank steak pieces and I’ll report back.
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Flank steak! That’s what I was thinking of!
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