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Flank Steak

As can be guessed from its name, the Flank Steak is extracted from Beef Flank primal section, which comprises the abdominal muscles of a cow. Compared to the other cuts of Beef, Flank Steak is flat and long in its appearance. Tough in texture, the cut is devoid of fat and is known for its rich taste. To increase the tenderness of this portion, it should be cut against the grain.

Tenderizing the Flank Steak can be a tough job as it is a tough Beef cut. For this reason, the cut can yield best results if subjected to slow, moist cooking methods like braising and stewing. Dry heat cooking techniques can also work well on this cut if the steak has been marinated for a few hours ahead of cooking. This helps break down the connective tissues that contribute to this cut’s toughness. Many cuisines use this cut for pan-frying as well. Care should be taken, however, that this cut is not overcooked or else it can turn quite chewy and tasteless.

Nutrient Farm beef is Pasture-raised, 100% grass-fed, grass-finished, antibiotic-free, hormone-free, humanely raised. The cattle spend their lives outdoors grazing the pasture, but always have access to an insulated livestock barn for shelter. Only organic grass seeds are planted in herbicide-free/pesticides-free pastures.


Additional information

Weight N/A
Available Weights (Lbs)

2.0, 2.3

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