Product Specifications & Notes Pack Size: 300g x1 / 380g x1 (Weight may vary by +/- 5%) Color Note: Due to the vacuum seal, the beef may appear dark red or purple as it is in an oxygen-deprived state. This is normal. Once the pack is opened and the meat rests for 10-15 minutes, the color will naturally restore to a bright red. What is a Flank Steak? Sourced from the abdominal section of the cattle. This cut is characterized by its long, distinct muscle fibers and lean profile. Despite having minimal excess fat, it possesses an incredibly rich and robust beef flavor. It is a highly acclaimed cut in American cuisine, ideal for high-heat searing or grilling. What is Angus Beef? Angus is globally recognized as a premier beef breed, celebrated for its superior meat quality and consistent marbling. The 1855 brand exclusively selects purebred "Black Angus" to ensure every cut features fine muscle texture and an aromatic fat profile. What is the 1855 Brand? Founded by Gustavus Swift in 1855, the brand represents over a century of heritage and craftsmanship. Sourced from purebred Black Angus cattle in Nebraska, USA, each cut is grain-fed to ensure a signature sweet and robust flavor. Through a rigorous manual selection process, only USDA Prime and high-tier Choice grades are accepted. Renowned for its exceptional consistency and bold meat aroma, 1855 is synonymous with premium American beef. Product Highlights: Bold Beefiness & Culinary Versatility Flavor: Delivers the classic, intense beefiness of American Black Angus, with grain-feeding providing a subtle sweet aftertaste.Texture: Features a prominent grain and elastic texture with excellent juice absorption, making it ideal for various marinades or sauces.Culinary: Its excellent cross-sectional width makes it ideal for high-heat stir-frying, classic French or American Flank Steak preparations, or even Korean BBQ. It is a premium cut offering exceptional culinary flexibility. Our Processing Standard Fresh Processing: Freshly portioned from chilled primal cuts immediately upon arrival to ensure the meat is in best condition. Each piece is then individually vacuum-sealed and immediately frozen. Note: As each piece is hand-cut from natural primals, shapes may vary slightly. Pro Tip: The Secret to Maximum Tenderness The Rest: Always allow the meat to rest for 5-10 minutes after cooking to redistribute the juices. Identify the Grain: Note that the grain of a Tri-Tip can shift directions; observe closely before slicing. Slice Against the Grain: Ensure you slice diagonally against the grain. This technique breaks up the long muscle fibers, making every bite incredibly tender and succulent.
