Whole Flank, Black Angus



Portions: 1 portion 4.5 - 5 kg

Flank comes from the cow’s lower chest or abdominal muscle, and is an inexpensive, flavorful, and versatile cut of beef. It’s about a foot long and one inch thick, and cooked whole rather than divided into smaller individual steaks. The cut is also known as jiffy steak, bavette (in French), and in some regions, London broil. Flank steak can be identified by the visible direction of the meat’s cross-grain.

Flank steak is ideal for fajitas, stir-fries, and other applications that call for beef strips. Rest cooked steak for at least five minutes before serving, and slice thinly against the grain, preferably at a 45-degree angle, for the best texture. Slicing with the grain will result in an unpleasantly chewy steak.

Different names

Argentina: Vacio 

Chile: Tapabarriga


France: Bavette


Whole Flank, Black Angus

  • 3,5-4,0
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  • 4,5-5,0
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