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Flank steak


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This is the part you need to make the best tacos or the best stir-fries in the world! The flank is a muscle with very coarse fibers and has a more pronounced taste. Its coarse fibers make it a very good candidate for marinade (wet or dry). Despite its denser texture, when sliced ​​thin against the grain of the meat, it becomes very tender.

Cooking: This piece is to be grilled and is at its best rare or medium rare. It is recommended to cut it against the grain of the meat before cooking (for a stir-fry or satays) or after cooking (tacos, fajitas or salads). For perfect cooking, refer to our cooking tips here .

Ethical breeding

  • Hormone free
  • Rural and local
  • Grass-fed
  • On pasture all year round
  • In a humane and sustainable way
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