Flank – is a cut from the abdominal part of a bull carcass, rich in protein, calcium, sodium, magnesium and other useful substances. It can be baked in the oven, fried in a pan to an appetizing crust, stewed, and also cooked on the grill – the steak is not very fatty and aromatic. Thanks to vacuum packaging, the meat retains a maximum of useful substances.
| Weight | 1-4 kg |
| Nutritional value per 100 g | 250 kcal |
| proteins | 20-25 g |
| fats | 10-15 g |
