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The Beef Flank Steak is an open muscle structure with strong beefy flavours similar to Bavette
lamb mince is quick to cook
Matangi Chuck comes from the base of the beef’s neck
you are certain of a finger-licking result
making these chops ideal for hearty stews and casseroles
30-44 day Dry Aged T-Bone Steak unit-250-grams The Beef Flank Steak isIncredible texture, intense flavour (deeply beefy, nutty and almost cheese like aromas) dry aged beef is known by beef connoisseurs as the King of Steaks. These T Bones have been carefully aged to your requirements in our imported Dry Ager Cabinets. (Please note: Optimal tenderisation occurs within 28 days of dry aging. Only flavour and texture will continue to intensify after this point.)
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