Beef Flank

Thick flank beef, or top rump as it is often referred to, is a very lean cut, making it ideal for roasting joints.

Thick flank beef is taken from the hindquarter and located between the leg and the topside/silverside.

It is a boneless joint and if seam cut it can produce premium steaks, such as the centre cut steak.

The centre cut steak is a very lean and tender steak which is very popular across Europe where it is also known as a bullet steak (translated) after the shape of the muscle.

Thick flank of beef also produces some great frying steaks, ideal for a quick and tasty stir-fry.