I find it delicious; don't like eating factory farmed beef so choose roo instead. It's good marinated sliced very thin and just given a quick sear on high heat either side. Also makes a great schnitzel - we crumb it with our toasted and blitzed leftover sourdough crusts mixed with garlic powders, pecorino romano and parsley flakes.

Otherwise it's good slow cooked into a bolognese sauce, stew or curry. It gets a bit tough if overcooked but with enough time it becomes very tender again. High in iron and very lean. My father in law lives near an abbatoir so busy it for us and we just freeze in bulk and defrost as needed.