That's how it's marked..... NOT FOR SALE. One of my buddies family raises beef and his dad still picks out the ones they keep for themselves.. They go to a feedlot for about 6 months, then to a processor in Nebraska. As a special treat I get a few packages. The one I thawed yesterday for tonights dinner was a very generous sirloin steak, bone in. First order of business was trimming out the main muscle. (The smaller ones will most likely become chicken fried steak).
Followed by a little seasoning
And then grilled over a hot fire
