About 4 lbs, one per pack. A tight, compact muscle from the round section. Lean, firm, and mild in flavor.

Roast low and slow to medium-rare — 325°F to 130°F internal. Rest fully before slicing, then slice very thin against the grain. Also works well braised in liquid in a slow cooker.
Will last 2-3 days in the fridge when fresh or once thawed. Will last up to 6 months frozen.