Sometimes known as Butcher’s Steak (because butchers would keep it for themselves), this cut is taken from the plate, which is the upper belly of the cow. Also known as a bistro or flank steak, this cut does well with a dry-rub or marinade.

Size: Sold by the piece, individually vacuum packed.

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Suggested recipe: Thai Steak Salad

Notes: Due to the kashering process, this cut might be salty. We recommend that you wash or soak this steak for up to 30 minutes to reduce saltiness.