Flank steak
Obtained from the lumbar and abdominal part of the carcass, constitutes part of the flank. Characterized by red color, typical for beef, and a firm structure.
Culinary applications: roasting, stewing, grilling and frying.
Culinary Inspirations
Roasted boneless shoulder with potato dumplings in chanterelle sauce
Roast beef neck, served on vegetable risotto
Burger with the Sokołów pulled beef
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Other products in this category
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Roasted boneless shoulder with potato dumplings in chanterelle sauce
See more
Roast beef neck, served on vegetable risotto
See more
Burger with the Sokołów pulled beef
See more recipes
