{"id":57380,"date":"2025-10-17T13:07:21","date_gmt":"2025-10-17T13:07:21","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57380"},"modified":"2025-10-17T13:07:21","modified_gmt":"2025-10-17T13:07:21","slug":"beef-lank","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2025\/10\/17\/beef-lank\/","title":{"rendered":"Beef lank, a cut full of flavor and endless possibilities"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2>Ramaders butcher, Mar\u00eda Forteza, explains on IB3 Radio how to get the most out of this cut<\/h2>\n<p><span style=\"font-weight: 400;\">Our colleague <strong>Mar\u00eda Forteza<\/strong>, <strong>butcher<\/strong> at <a href=\"https:\/\/www.instagram.com\/ramaders_agrupats\/\" target=\"_blank\" rel=\"noopener\"><strong>Ramaders Agrupats<\/strong><\/a>, recently took part in the <\/span><a href=\"https:\/\/ib3alacarta.com\/radio\/entreavuiidema\" target=\"_blank\" rel=\"noopener\"><strong><i>Entre avui i dem\u00e0<\/i><\/strong><\/a><span style=\"font-weight: 400;\"> program on IB3 R\u00e0dio, hosted by journalist <strong>Araceli Bosch, <\/strong>in each program starts with polysemous word and interviews are conducted with differetn people to find out theis views and relationship with that word. <\/span><span style=\"font-weight: 400;\">This time, Mar\u00eda spoke about one of the most versatile and tasty cuts of<strong><a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/falda-de-ternera-sin-hueso\/\"> beef lank<\/a>.<\/strong> A humble cut, full of flavour, which shows that with good raw materials and a lilltle care, you can create extraordinary dishes.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The flank is the <strong>lower part of the rib, <\/strong>a juicy, tender meat that is perfect for a variety of dishes, from a good grilled <strong><em>churrasco<\/em><\/strong> to a slow stew or a traditional stuffing. It can be obtained with or without bone.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The flank includes several <strong>subcuts<\/strong>, each with its own culinary purpose:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/bone-in-beef-brisket\/\"><strong>Ribs with bone <\/strong><\/a>are ideal for <strong>grilling<\/strong> or <strong>roasting.<\/strong><\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The meat from the center of the <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/churrasco-de-ternera\/\"><strong>ribs <\/strong><\/a>\u00a0is very tasty for <strong>stews<\/strong> and <strong>roasts.<\/strong><\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/vacio-de-ternera\/\"><strong>Flank steak<\/strong><\/a> (vac\u00edo)is great for <strong>grilling<\/strong> or making juicy <strong>burgers<\/strong>.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/libro-de-ternera\/\"><strong>Librito<\/strong><\/a>: is a cut that is often used to prepare <strong>stuffing.<\/strong><\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Matambre <\/strong>is the part from which natural fat for <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/burger-meat-de-ternera-de-200g\/\"><strong>burgers<\/strong><\/a> or <strong>sausages.<\/strong><\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Some people use large pieces, weighing 8 to 9 kilos,\u00a0 to cook them standing over the grill, letting them cook slowly so the fat melts and meat becomes incredibly falvour<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You can <strong>buy<\/strong> our products in our <strong>stores<\/strong> or <strong>online<\/strong>, and we\u2019ll <strong>deliver<\/strong> anywhere in <strong>Mallorca<\/strong>, the <strong>Balearic Islands,<\/strong> or <strong>mainland Spain.<\/strong><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Listen to the full interview <\/span><\/p>\n<\/div>[vc_btn title=&#8221;Click here&#8221; color=&#8221;danger&#8221; link=&#8221;url:https%3A%2F%2Fib3alacarta.com%2Fplay%2Fradio%2Fentreavuiidema%2Fe20251002220401%2F898|title:Click%20here|target:_blank&#8221;]<\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Ramaders butcher, Mar\u00eda Forteza, explains on IB3 Radio how to get the most out of this cut Our colleague Mar\u00eda Forteza, butcher at Ramaders Agrupats, recently took part in the Entre avui i dem\u00e0 program on IB3 R\u00e0dio, 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, Mar\u00eda 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.\u00a0 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 \u00a0is very tasty for stews and roasts. Flank steak (vac\u00edo)is great for grilling or making juicy burgers. Librito: is a cut that is often used...","protected":false},"author":5,"featured_media":57413,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[877,793,878,803,813],"class_list":["post-57380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-araceli-bosch-en","tag-beef","tag-ib3-radio-en","tag-local-gastronomy","tag-mallorca-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beef lank a cut with flavour and endless possibilities - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Discover the secrets of beef lank with Ramaders Agrupats, a traditional cut full of flavor and endless possibilities.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ramadersagrupats.com\/en\/2025\/10\/17\/beef-lank\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beef lank a cut with flavour and endless possibilities - 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