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
Roast beef neck, served on vegetable risotto
Boned striploin steaks
Roulade of knuckle with mustard and honey sauce
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Roast beef neck, served on vegetable risotto
See more
Boned striploin steaks
See more
Roulade of knuckle with mustard and honey sauce
See more recipes
