Flank steak 20 days dry aged per kilo

15,60

Bold choice of special beef cutting. Flank steak comes from the belly of the beef, under the ‘short loin’. This is a well-trained part of the beef, which makes it less tender but particularly tasty due to its fatty structure.

Baking | Ideal choice for chopping in minced meat, for grilling and frying. However, it needs care due to its hard structure in order to soften during cooking.

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Description

Description

Bold choice of special beef cutting. Flank steak comes from the belly of the beef, under the ‘short loin’. This is a well-trained part of the beef, which makes it less tender but particularly tasty due to its fatty structure.

Baking | Ideal choice for chopping in minced meat, for grilling and frying. However, it needs care due to its hard structure in order to soften during cooking.

Additional information

Additional information

Steak Cuts

Flank Steak

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