Pistol with flank

* 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, fresh product, not dry-aged.
approx. 70-80 kg/ piece
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Piece Information
The pistol with flank weighs approximately 70-80 kg and includes the rear part of the carcass, offering a variety of high-quality Angus beef cuts. These include bone-in ribeye, T-bone (tenderloin + striploin), and the hindquarter (top sirloin, knuckle, shank with bone) along with the flank from which the bavette is extracted. The cuts that can be obtained from the pistol with flank cover a wide range of dishes, from the highly prized bone-in ribeye for grilling to traditional stews with shank bone.
Additional Information
Weight: approx. 70-80 kg/ piece
Delivery condition: Refrigerated
Beef condition: fresh product, not dry-aged
Shelf life: See label on the package
Transport temperature: Between -2 and +3°C for up to 36 hours
Refrigerated storage temperature: 2-4°C

Cooking Recommendations
From the pistol without the flank, three major cuts are obtained: the round (with or without the rump cap), roastbeef (with or without the rump cap), and the flank. These can further yield cuts such as Bone-in Ribeye, T-bone (Tenderloin and Striploin), Top Sirloin, Knuckle, Eye of round, Osso Bucco, and Silverside.
Recommendations

The olive oil, zest, and juice obtained from the two lemons are placed in a blender, after which garlic and mint are added.

Preheat the oven to 200°C. Start by preparing the potatoes.

ANGUS SILVERSIDE
Remove the Angus silverside/ eye of round from its’ bag and leave it for half an hour on the table, in order to reach room temperature, lightly dab

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