Flank Cut (AKA: Bavette or London Broil)

Wagyu Flank Cut

The Wagyu Flank Cut is a lean and flavorful cut, prized for its deep, beefy taste and unique texture. Sourced from the lower abdominal muscles of the cow, this cut is characterized by its long, flat shape and robust marbling that enhances both flavor and tenderness when cooked properly.

Key Features:

• Marbling: Moderate marbling that infuses the meat with rich, beefy flavor.
• Texture: Firm and slightly chewy, offering a satisfying bite with each slice.
• Flavor: Deep, savory beef flavor with a subtle richness unique to Wagyu.
• Cut: Sourced from the flank, a lower abdominal muscle known for its flavor.

Cooking Tips:

For the best results, the Wagyu Flank Cut should be cooked quickly over high heat to medium-rare, either grilled or pan-seared. Slice against the grain to maximize tenderness and enhance the eating experience.

Serving Suggestions:

This versatile cut pairs well with bold marinades or sauces, and is often served with grilled vegetables, salads, or in stir-fries to complement its robust flavor.