Flank Steak
The flank steak, which is found in the belly of the animal, is one of the tastiest cuts of beef. Unlike the flank steak, which is square in shape, the flank steak looks more like a baby steak. Made up of long, loose fibers, the flank steak is eaten grilled or pan-fried, and is best eaten lightly cooked. Marinated, it is also succulent! For lovers of rare meat, let the flank steak sit for 1 hour before cooking.
FAQs
Questions and answers
How to defrost your meat?
The best way to defrost meat is in the refrigerator.
This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.