AN EXTREMELY VERSATILE CUT OF MEAT
Taken from the muscle beneath the loin and the abdominal area, so it contains a lot of hard-working muscles. The meat has a lot of tough fibres running through it and is fairly lean. Thin Flank is practically free of fat and connective tissue so very little trimming is required.
It’s a tender and tasty cut with a strong meat grain running in a single direction. The distinctive coarse grain that runs along the length is porous, so it’s commonly marinated or prepared with rubs.
