lower loin of the calf

Flank veal is taken from the lower flank of the veal and is a favorite choice for those who enjoy bold flavors and fibrous texture. This cut is low in fat but offers a concentrated taste. When cooked properly, it becomes tender and delicious. It is widely used in international cuisines, especially in fajitas and sliced steak dishes.

Features:

• Strong natural flavor that stands out when grilled or quickly seared.
• Distinct fibrous texture that becomes tender when cut against the grain.
• Low in fat, making it a healthy option without compromising on taste.
• Highly versatile in cooking, from Eastern to international dishes.

Best Cooking Methods:

• High-heat grilling or quick pan searing: Cook for a short time to retain tenderness.
• Slice against the grain: Ensures tenderness and ease of chewing.
• Perfect for use in:
  • Fajitas
  • Stir-fry (quick frying with vegetables)
  • Hot or cold sandwiches

Cooking Tip:
Do not overcook Flank veal, and let it rest after cooking before slicing to preserve its juices and tenderness.