from the Austrian straw pig
Currently out of stock
Most people know this special cut from beef. But the pork steak also has a wonderful nutty aroma and an intense flavour. Connoisseurs consider this cut to be the best from pork belly. When seared, the high fat content creates a wonderful crust.
Pork Flank Steak is cut from the upper belly of the pig, has a thin layer of fat and is rather coarse-fibred, but low in fat. The cut is flat, finely marbled, with long fibres.
How to prepare the Flank Steak
Among connoisseurs, the Flank Steak is also known as bavette and is considered the best cut of belly. It is ideal for grilling, with the thin layer of fat on the cut top creating a beautiful crust. When cooked sous vide, the steak is then briefly seared again.
Pork as a source of vitamins
In top quality, pork is an often underestimated source of vitamins. Especially with regard to B vitamins, the meat has a lot to offer. Above all, the important vitamin B12 is found practically exclusively in animal products and is abundant here.
Added to this are valuable minerals such as sodium and potassium, iron, zinc and selenium, which are found in pork. The fat content of the meat varies greatly between the individual cuts. The belly is in the lead with up to 30 %.
So which part of the pig is the Flank Steak?
The belly of the pig is categorised into two parts. The front part, also called the belly meat, and the rear/lower part, the belly flank. The latter is heavily infused with connective tissue and fat. This makes it ideal for cooking or braising.
Often in pigs the meat from the belly flap is primarily used to make sausages. Unless you have a very special pig in front of you.
In the case of high-quality breeds, such as our Austrian straw pig, the wonderful flank steak is in fact cut from the side belly flap. Also known as "Bavette", it is an incredibly tender and juicy piece that can be prepared like the well-known beef flank steak.
Quantity per person
One kilogram of flank steaks is enough for about three to four people.
Herkunft und Haltung
Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us.
A requirement that is also noticeable in the taste. If you compare pigs from factory farms, for example, one thing is immediately clear: due to the permanent stress, the meat is much firmer, loses a lot of water during roasting and has hardly any flavour of its own.
For us at Fitmeat, this kind of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.
After the careful and stress-free individual slaughter of the pigs, our butchers leave the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful aroma.
Details to the article ”Flank steak”
|Noble pig/landrace x Pietrain
|Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins.
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.