Beef Flank

Beef Flank – Lean, Tasty, and Highly Versatile

Beef flank is a lean, boneless cut sourced from the abdominal muscles of the cow, located just below the loin and in front of the rear quarter. Recognised for its pronounced grain and rich, meaty taste, this cut is a favourite among chefs and butchers for its versatility and value.

Key Features:

• Texture & Taste: Long muscle fibres and minimal fat content give flank steak its distinctive bite and deep, beefy flavour.

• Preparation Methods: Best suited to high-heat cooking methods such as grilling, broiling, or pan-searing. Marinating beforehand helps enhance tenderness and depth of taste.

• Serving Suggestions: Always slice against the grain to ensure maximum tenderness and a neat presentation.

Culinary Applications:

• Grilled Dishes: Ideal for recipes like London broil, where the meat is marinated, grilled, and sliced thin.

• International Dishes: Widely used in Asian stir-fries, Mexican fajitas, and French bistro-style meals.

• Salads & Sandwiches: Adds a protein punch to salads and works brilliantly in steak sandwiches thanks to its rich taste.

Beef flank is lean, tasty, and incredibly versatile—an excellent addition to any menu or meat counter.