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Beef Flank Steak

The Beef Flank Steak by Polmard, 4 weeks aging.

French Cut : bavette

Recommended Cooking : rare 

Cooking Tips : to pan-fry or grill, 1 to 3 minutes on each side according to the cooking you like. 

Important when cooking French beef, to preserve its tenderness and juiciness :

  • Take the meat out of the fridge 10-15 minutes before cooking to avoid heat shock
  • Always use a kitchen tong to turn your meat, never a fork, to preserve the meat juice

Serving (150g per person recommended)

- Individual pack (230g - 260g) : 1 to 2 people

- Whole piece (700g - 1.2kg) : 6 to 8 people

Thawing Tips :

  1. Recommended : place in the fridge 24 hours before cooking
  2. Express : place in cold water for 20 minutes
Brand : Polmard
Origin : 

Blonde d'Aquitaine breed, raised in Lorraine, North-East of France

Conservation : 

Freezer

IN STOCK : DELIVERY FROM MONDAY TO FRIDAY

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$140.00