Flank Steak Black Angus USA
I’m glad that lesser-known cuts like flank steak and hanger steak are gaining popularity in the Netherlands. And rightly so! In France and Belgium they’ve been appreciated for years — and for good reason. Flank steak has such a distinctive flavour, and whenever I serve it at catering events, guests are always pleasantly surprised.
Bert-Jan Lantinga
What is a flank steak?
Flank steak – the name says it all – comes from the flank of the cow and is also known as Bavette de Flanchet. For a long time, flank steak was considered a 'forgotten cut', but it’s now making a strong comeback. The meat comes from the so-called 'flank' on the underside of the cow. It’s working muscle, which means the texture is a bit coarser, but that also gives it more flavor! And with a Black Angus USA flank steak, you’re guaranteed great texture as well.
Flank Steak Black Angus
This flank steak comes from 100% USA Black Angus, sourced from the best ranches in the Midwest. On those ranches, the Black Angus cattle graze for over two years on vast pastures (larger than we can imagine). The animals live stress-free lives and are later moved to spacious feedlots, where they are fed a 100% natural grain or corn-based diet. Black Angus cattle undoubtedly live a good life – and you can taste it. The flavor and texture of purebred American Angus Beef are almost irresistible...
Because flank steak is naturally full of flavor, simply seasoning it with salt and pepper is often enough. Sear it quickly in a hot pan (preferably with a knob of butter?) and then let it rest in the oven at around 100°C (210°F). Guaranteed to impress! Flank steak has long muscle fibers, so be sure to slice it against the grain—that way, it stays tender and easy to eat.
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Flank Steak Black Angus USA
Informeer me wanneer dit product op voorraad is
+ Flavour enhancers
+ Create a Surf & Turf
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
I’m glad that lesser-known cuts like flank steak and hanger steak are gaining popularity in the Netherlands. And rightly so! In France and Belgium they’ve been appreciated for years — and for good reason. Flank steak has such a distinctive flavour, and whenever I serve it at catering events, guests are always pleasantly surprised.
Bert-Jan Lantinga
-
Product Information
-
Preparation
-
Voedingswaarde
-
Reviews
I’m glad that lesser-known cuts like flank steak and hanger steak are gaining popularity in the Netherlands. And rightly so! In France and Belgium they’ve been appreciated for years — and for good reason. Flank steak has such a distinctive flavour, and whenever I serve it at catering events, guests are always pleasantly surprised.
Bert-Jan Lantinga
What is a flank steak?
Flank steak – the name says it all – comes from the flank of the cow and is also known as Bavette de Flanchet. For a long time, flank steak was considered a 'forgotten cut', but it’s now making a strong comeback. The meat comes from the so-called 'flank' on the underside of the cow. It’s working muscle, which means the texture is a bit coarser, but that also gives it more flavor! And with a Black Angus USA flank steak, you’re guaranteed great texture as well.
Flank Steak Black Angus
This flank steak comes from 100% USA Black Angus, sourced from the best ranches in the Midwest. On those ranches, the Black Angus cattle graze for over two years on vast pastures (larger than we can imagine). The animals live stress-free lives and are later moved to spacious feedlots, where they are fed a 100% natural grain or corn-based diet. Black Angus cattle undoubtedly live a good life – and you can taste it. The flavor and texture of purebred American Angus Beef are almost irresistible...
Because flank steak is naturally full of flavor, simply seasoning it with salt and pepper is often enough. Sear it quickly in a hot pan (preferably with a knob of butter?) and then let it rest in the oven at around 100°C (210°F). Guaranteed to impress! Flank steak has long muscle fibers, so be sure to slice it against the grain—that way, it stays tender and easy to eat.
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |