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Wholesale Beef flank steak , flavorful cut from the abdominal muscles of the cow
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1 Inquiries
Price valid until 08 Oct 2025
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
Freshdi AI is analyzing this product...
Robust Beefy Flavor
Lean Prominent Grain
Argentine Origin Beef
Product Specifications
Minimum Order Quantity:
1 Tons
Place Of Origin:
Argentina
Payment Term:
Bank Transfer T/T
Feature:
Beef flank steak
Port Of Loading:
Buenos Aires
Trade Term:
CIF
Source:
Flank Primal, Located In The Cow's Lower Abdominal Area Behind The Plate And In Front Of The Hind Legs
Texture:
Lean, Prominent Grain, Can Be Tough And Chewy If Not Properly Prepared
Common Uses:
London Broil, Fajitas, Stir-fries, Tacos
Preparation Technique:
Marinating, High-heat Searing, Slicing Thinly Against The Grain
Quality:
Premium
Form:
Raw beef
Flavor:
Robust, Beefy Flavor, beefy flavor
Appearance:
Wide, Flat Cut, Generally Thicker Than Skirt Steak
Packaging:
box/case
5.0
Portugal
1 yrs
Distribution / Wholesale, Exporter/Wholesaler, Food manufacturing
R. Cidade de Bolama 17, 1800-077 Lisboa, Portugal
Activity signals
Avg Response Time
≤ 22h
Response Rate
2%
Inquiry Open Rate
18%
Total inquiries received
484
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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$2,800
/ Tons
Min. order: 5 Tons
Contact this Supplier
Kombo Stephane (Founder/ Owner)
Active
Response Rate: 2%
Avg Response Time: ≤ 22h
Year Established: 2024
Business type
Distribution / Wholesale, Exporter/Wholesaler, Food manufacturing
