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.
Ways to cook: High heat pan/skillet cook, marinade, broil.
Size: Sold by the piece, individually vacuum packed.
You May Also Like: Skirt Steak
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.
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