Flank Steak Butchers Classic - John Davidsons
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Descrição
Flank Steak or Goose Skirt, often referred to but not to be confused with Bavette or Skirt Steak. This cut has long robust graining with, light marbling. Flank Steaks are always best cooked in as large a piece as possible to rare or med/rare with a good 10 minutes resting period before slicing into strips […]
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Our dry aged, hand-cut Flank Steak is unlike any you’ve ever tasted. It’s perfect sliced on salads, in tacos, or served as London broil. All of our
Flank Steak
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