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Wholesale Beef flank steak , flavorful cut from the abdominal muscles of the cow
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5 views
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2 Inquiries
5-100 Tons
$2,800/Tons
In stock
Minimum order quantity: 1 Tons
Open to price negotiation
Supplier Country: Portugal
Export market: Austria, Spain, Belgium, Germany, China
Key Takeaways
Robust Beefy Flavor
Lean Prominent Grain
Argentine Origin Beef
Product Specifications
4.6
Portugal
1 yrs
Distributor/Wholesaler, Manufacturer, Trading Company
R. Cidade de Bolama 17, 1800-077 Lisboa, Portugal
Activity signals
Inquiry Open Rate
16%
Total inquiries received
525
Inquiries Read
86
Year Established
2024
Export Markets
Based on the information provided by the supplier.
Austria
Spain
Belgium
Germany
China
Western Europe
43%
East Asia
21%
Middle East
14%
Southern Africa
14%
Eastern Europe
7%
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Product descriptions from the supplier
Beef flank steak is a lean, flavorful cut from the abdominal muscles of the cow that works best with quick, high-heat cooking methods. Though it is known for its distinct, beefy taste, flank steak can be tough and chewy if not properly prepared. Key preparation techniques include marinating, high-heat searing, and—most importantly—slicing thinly against the grain.
What is flank steak?
Source: Flank steak comes from the flank primal, located in the cow's lower abdominal area behind the plate and in front of the hind legs.
Flavor and texture: As it is from a hard-working muscle, flank steak has a prominent grain and is fairly lean. It has a robust, beefy flavor that benefits from tenderization.
Appearance: Flank is a wide, flat cut that is generally thicker than skirt steak.
Common uses: It is a versatile cut often used in dishes like London broil, fajitas, stir-fries, and tacos
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Contact this Supplier
Padrao Distopico Unipessoal LDA
1 yrs
•
4.6
Kombo Stephane (Founder/ Owner)
Active
Year Established: 2024
Business type
Distributor/Wholesaler, Manufacturer, Trading Company