flank steak wetaged flanksteak Flank Steak - natürlich von Freyberger
Origin

Shelf life & storage

Our flank steak is still available after arrival at your place or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Flank Steak Wet-Aged

    €59,30
    €65,89 /kg

    Tax included. Shipping calculated at checkout

    2 reviews
    2 reviews
    • 900g flank steak, vacuum packed
    • Perfectly matured quality with guarantee
    • Freyberger's Plus Guarantee
    • typically finely marbled and low in fat!
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Flank Steak Wet-Aged

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our flank steak is still available after arrival at your place or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Enrico Enrico

      Flank steak has developed into a steak classic in recent years, and for good reason. Properly prepared and served, it's an affordable alternative to our A-cuts that simply delivers more flavor. Be sure to check out our videos on Freyberger TV; they'll help you!

      Enrico
      Enrico

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      Video Thumbnail
      Flank Steak geschnitten und angerichtet

      Ein Cut zum Verlieben

      Das spricht für ein Flank Steak WetAged

      A flank steak is at first glance theFlat IronVery similar. But in terms of consistency, it far surpasses this one. It's in Dirk Freyberger's TOP 10, the meat sommelier. It's usually very finely marbled, giving it a delicious flavor. The flank steak comes from the lower part of the belly, where it's used very little. We think this is a special cut you'll love. We recommend a core temperature of around 56 to a maximum of 60°C. Check out our YouTube channel, where you'll find tons of tips and tricks.

      Das 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 outstanding quality. Especially with our steaks and meat. With our aged steaks and products, it is very important to us that they always reach you at the optimal level of ripeness. If that should not be the case, for example, 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 aging packaging, you can rest assured that your steak cuts will continue to mature in your refrigerator or freeze them in the freezer. This way, you can always enjoy your flank steak perfectly aged, when you need it.

      Was heißt beim Flank Steak eigentlich WetAged

      Currently, there are two mainstream aging methods for meat and steaks: dry aging and wet aging. If you want to learn more about dry-aged meat, readhereWhen a flank steak is wet-aged, it simply means it's aged in its own juices in a vacuum bag. But what's special about our steaks, special cuts, and beef is that they mature in the air for at least seven calendar days before being vacuum-packed. This results in a unique flavor experience. Because the on-bone aging process during the first seven days releases a lot of water into the environment. This allows the ratio of aerobic to anaerobic bacteria to be optimized later in the moist vacuum environment. Why not try our flank steak?

      Wir haben aber noch viele andere leckere WetAged 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.