Flank Steak WetAged

Flank Steak WetAged


Regular price€46,71
€51,90/kg
Tax included. Shipping calculated at checkout.
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  • 900g flank steak, vacuum packed
  • Perfectly matured quality with guarantee
  • Freyberger's Plus Guarantee
  • typically finely marbled and low in fat!

Our flank steak will keep for at least 5 days after it arrives at your location or after you pick it up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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Flank Steak geschnitten und angerichtet

A cut to fall in love with

This speaks for a Flank Steak WetAged

At first glance, a flank steak is very similar to a flat iron . But its consistency is far superior to that of a flat iron. It is in the TOP 10 of Dirk Freyberger, the meat sommelier. Because it is usually very finely marbled. This gives it a very delicious taste. The flank steak comes from the lower part of the belly and is only used very little there. We think it is a special cut to fall in love with. We recommend a core temperature of around 56 to a maximum of 60 °C. Check out our YouTube channel, where you will find lots of tips and tricks.

The flank steak

Your Freyberger offers you a large selection of different cuts, including our flank steak. Dirk and Sven Freyberger are master butchers and meat sommeliers with heart and soul. That's why we pay particular attention to the outstanding quality. Especially with our steaks and meat. With our aged steaks and products, it is very important to us that they always come to you at the optimal level of maturity. If that is not the case, i.e. if the cut needs to mature in a vacuum for a few more days, we will inform you. We can still ship it. In our maturing packaging, you can rest assured that your steak cuts can mature in your fridge or freeze them in the freezer. This way, you can always enjoy your flank steak perfectly matured when you need it.

What does WetAged actually mean for flank steak

Currently, a distinction is made between two mainstream maturing methods for meat and steaks: dry aging and wet aging. If you want to find out more about dry-aged meat, then read on here . When a flank steak is wet-aged, this simply means that it is maturing in its own juice in a vacuum bag. But the special thing about our steaks, special cuts and beef is that it is maturated in the air for at least 7 calendar days before it is vacuum-packed. This leads to a special taste experience. Because maturing on the bone in the first 7 days means that a lot of water is released into the environment. And this means that the ratio between aerobic and anaerobic bacteria can be optimized later in the moist vacuum environment. Just try our flank steak.

But we have many other delicious wet-aged steaks

Das Flank Steak ist eine echte Alternative zu den A Cuts wie z.B. Filet, Roastbeef oder Ribeye. Aber es gibt noch andere B Cuts die auf jeden Fall Beachtung verdienen. Hier sind die TOP 5 Special Cuts der Fleischsommeliers Dirk und Sven Freyberger:

  1. Picanha
  2. Flat Iron
  3. Hanging Tender
  4. Spider Steak
  5. Las Vegas Cut

Wenn Ihr mal bei uns vorbei schauen wollt, dann haben wir in unserem Frostkasten auch immer leckere Specials für euch da. Natürlich Schockgefrostet für beste Qualität.

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C
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Flank Steak

Einfach ein Genuss....sehr gute Qualität


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