Also known as bavette, this long flat steak is taken from a single muscle beneath the loin in the abdominal area.

Each carcase has only two, and because they’re practically free of fat and connective tissue, they require little trimming. Full of flavour, flank steaks are extremely versatile and easy to prepare. The distinctive coarse grain that runs along the length is porous, so they generously soak up rubs and marinades. Carve flank steak thinly across the grain before serving.