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Flank steak (FS)

Description:

 

A long and flat cut, located in the ventral region, at the end closest to the leg, free of connective tissue and the fat of the skirt and the membrane that covers it.

 

Flank steak (FS)

Nomenclature:

  • Nicaragua: Flank steak
  • El Salvador: Aleta/Tortilla
  • Panamá: Abanico
  • Guatemala: Cecina
  • Costa Rica: Alipego

Uses: 

Griddle – Unwashed – Griddle

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