Your cart is empty
It is the middle muscle of the lappa. It is also known as the 'butcher's morsel', because, despite the fact that it is a particularly tasty cut, few people knew and appreciated it in the past, so butchers kept it to themselves. Flank steak is tougher and more fibrous than the more popular beef steaks, but it is exceptionally tastier than similar cuts such as diaphragm and scallop. Its ideal cooking is at a very high temperature for a very short time, either on the grill or in a non-stick pan.
It is the middle muscle of the lappa. It is also known as the 'butcher's morsel', because, despite the fact that it is a particularly tasty cut, few people knew and appreciated it in the past, so butchers kept it to themselves. Flank steak is tougher and more fibrous than the more popular beef steaks, but it is exceptionally tastier than similar cuts such as diaphragm and scallop. Its ideal cooking is at a very high temperature for a very short time, either on the grill or in a non-stick pan.
* DISCLAIMER: Chalkiadakis SA, always respecting its consumers, strives to provide reliable information on its website, based on the data it receives from its suppliers. However, Chalkiadakis SA informs that there may be discrepancies between the information provided and that on product labels, for technical reasons that may be due to stock updates. The information presented on the website does not in any way replace the information on the product labels, and in case of any discrepancy, the information on the product labels always prevails. Consumers must check the information on the labels before purchasing and before consuming the product and always consume it according to the intended use defined by the supplier. In case of disagreement, the consumer expressly waives any right of appeal against Chalkiadakis SA.
Your cart is empty
