It comes from the heel of the animal, and is both tender and lean.
Best cooking method:
Merlot steak is great sliced for a sandwich or over a salad. Salt and pepper it aggressively, sear on very high heat in a cast iron pan for a few minutes per side, then transfer briefly to the oven, depending on your desired doneness.
There are only two merlot steaks per steer.
Flat iron, London Broil, coulotte (though it has a fat cap).
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.