Name: Flanksteak - Karpaten Premium Angus
Price: 66.97 RON
Availability: InStock

Flanksteak

73,00 lei

/ kg

Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).

* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.

Refrigerated/frozen. Individually vacuum-packed cut.
0,5 – 1,5 kg/piece

Discount:

Piece Information

It is a cut from the flank of the animal. It is a thin piece with many intramuscular fat marblings, very flavorful, and with a high level of tenderness. It has a fringed appearance and contains only a little extramuscular fat and no connective tissues. It has a pronounced, rich, and flavorful taste.

Additional Information

Weight: approx. 0.5-1.5kg/piece
Delivery condition: Refrigerated/frozen – please specify the desired state of the piece in the “order notes” box
Meat condition: Packaged in a vacuum-sealed pack.
Validity: see the label on the packaging
Transport temperature: for a period of 36 hours between -2 and +3°C
Refrigerated storage temperature: 2-4°C

Cooking Recommendations

The first step is to cut the piece into two parts following the meat fibers, so you will have pieces of about 500g each with a length of 10-12cm.
It can be marinated a few hours before grilling, with salt, honey, red wine, and pepper.
Cook the meat medium or medium-rare – sear for approximately 3 minutes on each side.
After cooking, let it rest for 5 minutes.
Cut it into 1cm strips against the grain.
Season and serve warm.

Recommendations

MARINATED ANGUS
SKIRT STEAK KABOBS

Remove the tendons and marinate the beef for 2 to 8 hours. Leave the wooden skewers for a few hours in water; this

CHIMICHURRI
SKIRT STEAK

Heat up the olive oil in a pot (it doesn’t need to boil) and then remove it from the stove. Put

ANGUS SKIRT STEAK ON THE GRILL

Cut the onion, garlic and ginger into thin slices.

ANGUS BEEF
FRYING AND STEWING

The French word for frying in a pot is braising. In this method, first fry the meat in a little olive oil until

You can also find this item

GRILL PACK

3 kg – 0.7 kg Burger (4 pieces), 1,25kg Skirt steak, 1.25kg Chuck

Provenance and traceability - from the farm in Sibiu

From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.

The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.

The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.

Find out more about Premium Angus production farm – Karpaten Meat Group.