Rough Flank (Plate Meat) | AGA Certified Grass-Fed (Avg Weight 1.5 - 2.5 lbs) The "Ngau Lam" Cut — The Holy Grail of Chinese Beef Stew. This is the authentic cut that defines the best Beef Brisket Noodle Soups in the world. Sourced from our partners at North Georgia Meat Company (NGM), the "Rough Flank" (or Plate Flank) is distinct from the lean Flank Steak. It is a coarse-grained cut characterized by its specific layering: sheets of lean meat interlaced with generous fat and thick connective membranes. While a Western chef might trim this away, the Asian culinary master knows that this structure is gold. When braised, those tough layers transform into a sticky, gelatinous delicacy that absorbs spices like star anise and dried orange peel perfectly. Why It’s a Staple: It creates a texture that lean meat cannot replicate. The "bounce" and mouth-coating richness of a proper Hong Kong-style beef stew come entirely from the dissolved collagen and rendered fat of this specific cut. The Specs: Brand: Standing Stone (in partnership with NGM) Cut: Rough Flank / Beef Navel / Plate Source: North Georgia Meat Company Diet: 100% Grass-Fed & Grass-Finished Portion Size: Avg 2.0 lbs (Whole Slab) 💡 The Chef’s Method: This is strictly for "Low and Slow" liquid cooking. The Blanch: Essential. Boil the meat in water for 10 minutes first to remove impurities/scum. Drain and rinse. The Cut: After blanching, slice into large cubes (they will shrink). The Braise: Simmer with Chu Hou paste, rock sugar, ginger, and spices. The Texture: You are looking for the "wobble." The meat should be tender, but the tendon/membrane should retain a slight, pleasing chew. Target Temp: Fork Tender. Usually 2.5 - 3 hours of simmering.
