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
Boned striploin steaks
Roasted boneless shoulder with potato dumplings in chanterelle sauce
Piece of beef cooked and served in bouillon
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Boned striploin steaks
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Roasted boneless shoulder with potato dumplings in chanterelle sauce
See more
Piece of beef cooked and served in bouillon
See more recipes
