Beef Flank

Name: Beef Flank
SKU: 58
Availability: InStock

SKU: 58

17,97 €/kg

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Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.5kg
Final Price:	8,99 €

100kg in stock

Cut Type *

Portions Slices Whole Μπουκιές

Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.5kg
Final Price:	8,99 €

~1 piece / 0,500g

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SKU: 58 Category: Χωρίς κατηγορία

Description

Beef flank from select Greek farms, renowned for its tender texture and rich flavor profile.

Located in the front shoulder area near the chuck, this cut excels in slow pot cooking with red sauce, pairing perfectly with pasta or rice dishes.

Its internal collagen layers guarantee exceptional tenderness and juiciness after prolonged simmering, while natural marbling adds profound depth to every recipe.

Ideal for authentic Greek stews like kokkinisto, lemonato, or ragu, as well as oven braises, where low-heat cooking transforms it into melt-in-your-mouth perfection.

The premium quality and careful sourcing of Greek beef ensure a superior product that elevates any dish with outstanding taste and nutritional value.

Tommy's Tips

It is important to marinate the meat well for at least 2-3 hours or ideally overnight to bring out the aromas.
Use a clay pot or casserole for even cooking and moisture retention. Cover the meat during cooking and uncover towards the end to develop a nice color.
Let it rest after cooking before slicing for a juicier result.
Add fresh herbs when serving for a stronger aroma and flavor.
Marinating overnight allows the flavors to deeply infuse and tenderizes the meat.
Cooking in a clay pot evenly distributes heat and keeps the meat moist.
Uncovering the dish near the end enables browning for a beautiful presentation.
Resting the meat redistributes the juices, making it tender and juicy.
Fresh herbs like thyme, oregano, or basil sprinkled just before serving enhance the dish’s aroma and taste.

Cooking Tips

Lamb shank, such as Amfilochia lamb shank, suits oven or pot cooking with sauces and vegetables.
Typically marinated with garlic, lemon, olive oil, oregano, and thyme, then slow-roasted on medium-low heat to become tender and juicy.
It pairs well with oven potatoes or mash, along with fresh herbs.
Marinate overnight for deeper flavor penetration, then sear shanks before braising covered at 150-180°C for 2.5-3 hours until fork-tender.
Serve with lemony roasted potatoes absorbing the rich pan juices or creamy mash for balance.
Fresh oregano or thyme sprinkled at serving enhances aroma.