THIN FLANK - FLANK STEAK

The Flank Steak is a high yielding and tender cut, perfect for thin steaks, stir fry strips or thin slices. The Flank is easily recognisable because of the coarse meat grain running in one direction. The Flank Steak is prepared from the Thin Flank.

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THIN FLANK - FLAP MEAT

Flap Meat is prepared from the Internal Flank Plate. All visual fat is removed and the thin tapered ends are trimmed. The Flap Meat is great adding some variety as a steak due to the unique texture and h3 flavour. It benefits from marinating and being cooked on high, dry heat, whether grilled, pan fried or stir fried. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium rare.