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Thin steaks (about 1/2" - 3/4" thick), decently flavorful and tender. Too tender really, they sort of fall apart on the grill unless they are well done. The tenderness isn't due to quality of the cut, it is from the tenderizers and packaging solutions. Cast iron or stove top pan frying is recommended. If you are by yourself or with your family and not trying to impress steak-lovers, these are good, if you are having steak critics over for dinner, go to a good butcher.