Flank steak
from the Austrian straw pig
€25.90
Currently out of stock
Most people are probably more familiar with this special cut from beef. But pork steak also has a wonderfully nutty aroma and an intense flavour.Connoisseurs consider this cut to be the best pork belly. When seared, the high fat content creates a wonderful crust.
Meat knowledge
Pork flank steak is cut from the upper belly of the pig, has a thin layer of fat and tends to be coarse-fibred but low in fat. The cut is flat, finely marbled with long fibres.
How to prepare the Flank Steak
The flank steak, also known as the bavette, is considered by connoisseurs to be the finest cut of belly. It is ideal for grilling, with the thin layer of fat on the top of the cut creating a beautiful crust. If cooked sous vide, the steak is then briefly seared again.
Pork as a source of vitamins
High quality pork is an often underestimated source of vitamins. Especially when it comes to B vitamins, pork has a lot to offer. Above all, the important vitamin B12 is found almost exclusively in animal products and is abundant here.
Pork also contains valuable minerals such as sodium and potassium, iron, zinc and selenium. The fat content of the meat varies greatly from cut to cut. The belly leads the way with up to 30%.
So which part of the pig is the flank steak?
The belly of the pig is divided into two parts. The front part, also known as the belly, and the rear/lower part, the belly flank. The latter is rich in connective tissue and fat. This makes it ideal for cooking or braising.
In pigs, the meat from the belly flank is often used primarily to make sausages. Unless you have a very special pig in front of you.
In the case of high quality breeds, such as our Austrian Straw Pig, the delicious flank steak is actually cut from the side belly flap. Also known as 'bavette', it is an incredibly tender and juicy cut that can be cooked in the same way as the more familiar beef flank steak.
Quantity per person
One kilogram of flank steaks is enough for about three to four people.
Herkunft und Haltung
Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us. A requirement that is also reflected in the delicious taste.
If you compare pigs from factory farms, for example, one thing is immediately clear: due to the constant stress, the meat is much firmer, loses a lot of water when roasted and hardly has any flavour of its own.
For us at Fitmeat, this type of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.
After careful and stress-free individual slaughtering of the pigs, our butchers allow the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful meat flavour.
Details to the article ”Flank steak”
| Item number | FM102016 |
| Breed | Noble pig/landrace x Pietrain |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins. |
| Meat maturation | 5-10 days |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
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5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?