Flank Roast

Lean. Beefy. Best When Sliced Properly.

Flank is a long-grained, deeply flavoured cut that rewards correct cooking and slicing. It can be roasted or cooked quickly depending on preparation, but the key is always to slice thinly across the grain.

At Gourmet Butcher, we select pasture-raised beef according to the same principle that guides everything we sell: if we wouldn't serve it to our own family, we won't sell it to yours.

At a Glance

·         Tenderness: ★★★☆☆

·         Flavour: ★★★★★

·         Marbling: ★★☆☆☆

·         Best cooked: Medium-rare or slow-cooked

·         Best methods: Roast, braai or slow cook

Why You'll Love It

·         Strong beef flavour.

·         Lean and versatile.

·         Excellent sliced for sharing.

Simple Cooking Guide

Cook to medium-rare when roasting quickly, rest well and slice thinly across the visible grain. For a softer result it can also be cooked slowly with moisture.

Ray's Notebook: With Flank, the knife matters almost as much as the fire. Slice with the grain and it can seem tough; slice across it and you shorten those fibres dramatically.

Choosing the Right Cut

Choose Flank when strong beef flavour and versatility matter; choose Topside for a more conventional carving roast.

The Gourmet Butcher Promise

We carefully select suppliers whose farming practices meet our standards and we challenge quality when something doesn't meet our expectations. Maintaining a supplier relationship can never be more important than maintaining your trust.