100% Pedigree Native Angus® Flank Steak
Flank steak is the leanest out of several ‘flat’ steaks taken from the abdominal section of the beef carcass and sits right next to the skirt and bavette steaks.
All of these steaks do well with a good marinade and fast, hot cooking to really bring them to life. Sliced thin and across the grain, it goes brilliantly in stir fries, tacos or fajitas..... Or - if you fancy getting your chefs hat on, Italian stuffed flank steak is a real game changer (especially when it’s Bushblades Native Angus® Beef)
Native Angus® - The Blueprint of Aberdeen Angus Beef
Our Slow grown Native Angus® cattle are 100% grass fed on our own lush, untreated Durham pastures. The beef is hung on the bone and dry aged for at least 3 weeks. It develops an intense depth of flavour and delicious texture. The meat from the ‘Slow Grown’ Native Angus® is finely marbled and produces beef of an outstanding eating quality.