Cooking
Cut from the shoulder, this cut has a strong flavor and must be cooked rare. Sear on both sides briefly in a hot pan with oil. Put into a preheated 350 oven on a cold pan with a digital read cable thermometer until it reaches 115 degrees. Remove and let rest a full 10 minutes.
Description
Scallop medallions are cut from the shoulder. This is a unique piece of meat that is moderately tender and should be cooked to medium-rare and also has a very interesting and specific flavor profile that is unlike any of the other cuts.
Additional Products
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- Bison Meats, Steaks
Rib Eye Cutlets
- $9.30 – $11.05
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- Bison Meats, Steaks
Picanha – Sirloin Cap Steak
- $9.25 – $11.40
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- Bison Meats, Steaks
Porterhouse Steak
- $30.90 – $34.70
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- Bison Meats, Steaks
T-Bone Steak
- $19.30 – $21.00
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- Bison Meats, Steaks
Tri-Tip Steak
- $6.20 – $10.40
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- Bison Meats, Steaks
Loin Cutlets
- $5.40 – $7.35
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- Bison Meats, Steaks
Sirloin Tip Steak
- $7.80 – $9.00
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- Bison Meats, Steaks
Sirloin Tip Medallion
- $7.00 – $12.50
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