Ramaders butcher, María Forteza, explains on IB3 Radio how to get the most out of this cut
Our colleague María Forteza, butcher at Ramaders Agrupats, recently took part in the Entre avui i demà program on IB3 Ràdio, hosted by journalist Araceli Bosch, in each program starts with polysemous word and interviews are conducted with differetn people to find out theis views and relationship with that word. This time, María spoke about one of the most versatile and tasty cuts of beef lank. A humble cut, full of flavour, which shows that with good raw materials and a lilltle care, you can create extraordinary dishes.
The flank is the lower part of the rib, a juicy, tender meat that is perfect for a variety of dishes, from a good grilled churrasco to a slow stew or a traditional stuffing. It can be obtained with or without bone.
The flank includes several subcuts, each with its own culinary purpose:
- Ribs with bone are ideal for grilling or roasting.
- The meat from the center of the ribs is very tasty for stews and roasts.
- Flank steak (vacío)is great for grilling or making juicy burgers.
- Librito: is a cut that is often used to prepare stuffing.
- Matambre is the part from which natural fat for burgers or sausages.
Some people use large pieces, weighing 8 to 9 kilos, to cook them standing over the grill, letting them cook slowly so the fat melts and meat becomes incredibly falvour
The beef flank is a clear example of how to make the most of every part of the animal, following the sustainable livestock philosophy of Ramaders Agrupats.
You can buy our products in our stores or online, and we’ll deliver anywhere in Mallorca, the Balearic Islands, or mainland Spain.
Listen to the full interview
