Often underestimated, the Angus beef flank steak is indeed a noble cut, taken from a particularly tender area of the beef. Not to be confused with the simple flank, this piece, closer to the loin, offers a fibrous, juicy meat with a subtle marbling that melts during cooking. The Angus breed, known for the quality of its meat, gives this flank steak remarkable tenderness and rich aromas, slightly grilled and almost buttery after cooking. Prepared in the right direction of the grain and seared properly, it becomes a true piece of pleasure, recommended by butchers themselves for its consistency and ability to reveal all the flavor of the beef. It is an ideal piece for quick cooking in a pan or on a griddle, to be served rare or medium to preserve tenderness and bring out the indulgence of the infiltrated fat. Butcher's tip: take the meat out 30 to 45 minutes before cooking. Sear it over high heat for 1 to 2 minutes on each side, let it rest, then slice against the grain.
Chronofresh collects dry, fresh and frozen food products from e-merchants at their production sites and delivers them within 24 to 48 hours throughout France. Goods are transported at room temperature or under controlled temperatures (0-4°C or -18°C) in strict compliance with the cold chain.
"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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