100 Day Grain Fed Flank Steak $26.99/KG
APPROX 1.5-2 KG
The flank is a thick grained, lean cut of beef. It is packed full of flavour and needs to be prepared correctly in order to keep it tender. Flank steak is best cooked fast on high heat, given lots of time to rest. It is also fantastic slow cooked in casseroles and curries.
*This is a variable priced item. You will be charged the maximum weight range and refunded the difference once your order is fulfilled.
100 Day Grain Fed Flank Steak $26.99/KG
Where it comes from
The Rib Section
The ribeye comes from the rib section of the cow — ribs 6 through 12 — sitting between the chuck and the short loin. It's one of the least-worked muscles on the animal, which means exceptional tenderness. The heavy marbling through this section is what gives ribeye its famous richness and buttery flavour. The bone-in version retains the rib bone during cooking, which adds depth to the flavour and helps the meat cook more evenly.
In the kitchen
How to Cook It
✎ Cooking Notes
High heat is your friend with ribeye. Whether you're on the grill or in a cast iron, get it ripping hot before the steak goes on — you want a hard sear in the first 2 minutes each side to lock in the juices. Season simply with flaky salt and black pepper; the marbling does the heavy lifting. Aim for 130°C internal for medium-rare. Always rest for at least 5 minutes before cutting — this is non-negotiable. For bone-in cuts, the meat near the bone takes a touch longer, so use a probe thermometer rather than timing alone.
