Leg Steaks – Thick Flank

Code: 3032

Description

Thick flank muscle removed from a leg and chump of pork, cut into steaks.

3032
3032
Leg Steaks – Thick Flank Meat Cut Spec Step 1

1

Thick Flank.

Leg Steaks – Thick Flank Meat Cut Spec Step 2

2

Trim the thick flank of excess fat and gristle. Remove the tri-tip muscle and cut into steaks of 15–20 mm thickness.

Leg Steaks – Thick Flank Meat Cut Spec Step 3

3

Leg Steaks – Thick Flank.

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