Thick Flank.
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Leg Steaks – Thick Flank
Code: 3032
Description
Thick flank muscle removed from a leg and chump of pork, cut into steaks.
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Trim the thick flank of excess fat and gristle. Remove the tri-tip muscle and cut into steaks of 15–20 mm thickness.
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Leg Steaks – Thick Flank.