Beef Cuts
Thin Flank
- Packing
- SIZE
- PACKAGE
- PIECES PER BOX
- BOX WEIGHT
- THERMAL CONDITIONS
- SPECIFICATION POINTS
- Long - Large
- 60x24x15 - 60x40x15
- Vacuum
- 2/3 pieces - 4/5 pieces
- ≈13kg - ≈17kg
- Chilled/Frozen
- Minus 4kg/Plus 4Kg - Lip 1x1/2x1
Our Box Sizes
Product Description
Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominus and following the contour of the hip, and continuing to the specifed rib and following the contour of the rib to the ventral edge. The connective tissue (linear alba) on the ventral edge is removed.
*THIN FLANK MEAT 2201- Thin Flank Meat is the remaining portion after the removal of
the flank steak
