Black Angus Flank Steak (kg)
29,00€
/
Couldn't load pickup availability
Flank steak is cut from the underbelly of the beef — the transition area between the hindquarter and the forequarter. It is a muscle with a pronounced fibrous texture and intense flavour, very popular in South American barbecues. In Black Angus, the superior intramuscular marbling adds succulence to a cut that, in conventional beef, is functional but subtle.
Benefits
- Black Angus marbling superior to conventional European beef
- Intense flavour and fibrous texture — distinct profile from hindquarter cuts
- Versatile: grill, pan-fry, and barbecue
- Available whole or sliced into steaks
- Quick cooking — suitable for grilling sessions with various cuts
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2–3 minutes per side
- Recommended Method
- Grill or pan-fry at high temperature. Slice against the grain after resting for 2 minutes.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
