Fassona Flank Steak

The Fassona Flank steak comes from the flank of the steer below the loin and sirloin. It helps the cow to twist and walk, so the muscle works a lot. The muscle sits in an area surrounded by fat, but it is very lean.

The meat of female cattle has natural fat marbling that makes it tender and tasty. The muscle fibers of female cattle are genetically more compact and juicier, characterized by a rich, round aroma that is never ferrous, with a perfect balance between sweetness and sapidity and an exceptional persistence, as well as hints of hazelnuts and hay.

Chef's Advice

Open the product under vacuum 1 to 2 hours in advance so that the meat is oxygenated, its original color is restored and it reaches room temperature.

There are two opposite cooking choices with flank. You either cook it hot and fast, or long and slow by braising.

The purpose is to break down the connective tissues by cutting thin slices or by heat and moisture.

What makes the Fassona Breed special?

The history of the Piedmontese Breed dates back to the Paleolithic era, when wild cattle species merged with zebu herds from Pakistan. The new crossbreeding spread mainly in Italy, excellent for milk and meat, this breed was used as a working animal, a factor that influenced the genetics and ended up generating hypertrophy of the rump and thigh muscles.

Origin

ITALY

Typology

Adult beef - Piedmontese breed "Fassona"

Packaging

1 kg approx.