This thrifty and flavoursome steak is cut from the abdominal muscles or lower chest part of the cow. It comes from a well-used set of muscles so is prized for flavour over tenderness. Try to cut across the grain, as this will make the meat more tender. A perfect mid-week steak or summer treat with zingy salad.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 454g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Take the steak out of the fridge for a couple of hours to get it to room temperature, then heat oil in a pan on high heat, salt the meat just before frying. Cook time will vary on how thick the steak is and how you like it. Medium Rare is 3 mins each side.Check out more recipes
The flank steak is a staple in Colombia - known as 'sobrebarrriga', meaning 'over the belly'