Fine flank steak x 350grs Oxapampa Pastures

MFX

S/. 74.90 PEN

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HOW TO COOK

Cut with high levels of flavor, medium fat, fibrousness and tenderness or medium softness in the mouth.

It is recommended to cut the muscle perpendicularly and cook using the sear and turn method above 70°C.

The gastronomic sensations will depend on the desired cooking time and finish.



GASTRONOMIC CHARACTERISTICS
Fat content 5%


Intensity of flavor 40%


Level of ternes 55%


SIMILAR SENSATIONS

This premium cut of beef offers us unique gastronomic sensations.









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