Flank steak from Black Angus beef, Australia, price per 1kg, extra charge for weight may apply

Flank (or bavette) from Australian Black Angus beef is interesting because it combines excellent flavor, marbling, and a relatively reasonable price compared to premium ribeye/striploin steaks. Flank is a long, flat muscle with distinct fibers, imparting a distinct beefy flavor and good juiciness when cooked properly

In Black Angus, this cut is typically more marbled than in regular beef; the fat between the fibers melts during cooking, tenderizing the meat. Australian Angus is often pasture-raised and then grain-fed, resulting in consistent quality and a predictable flavor (slight sweetness and butteriness)

Benefits:

• It's a complete animal protein: amino acids for muscles, immunity, and post-workout recovery
• Contains iron and vitamin B12, important for preventing anemia and maintaining normal nervous system function
• Flak has more fat than lean cuts (rump, tenderloin), but less than the fattiest marbled cuts, so it balances flavor and calorie content
• The fat in marbled beef is partially composed of monounsaturated fatty acids, which are considered more metabolically "soft" than the hard fat from processed meats

How to use it for health benefits:

• The optimal doneness for flavor and texture is medium rare/medium; well-done makes flank tougher
• It's best not to fry in hot oil until it smokes heavily, but rather use moderate heat, bringing the meat to the desired internal temperature