Chilled Australia ＇Sher＇ Wagyu M9 Flank Steak 1.9KG+ or 2.4KG+／Pack-BAWP29P

【Sher Wagyu】 is a premium Wagyu brand from Australia, developed through the improvement of Japanese Wagyu breeding after years of research. This brand has won the prestigious gold medal at the Australian Delicious. Produce Awards three times, making it a top-tier Wagyu brand in Australia. Compared to regular beef Sher Wagyu offers a tender, juicy texture with abundant marbling, making it a luxurious choice. Australia has strict grading standards for beef, following the MSA standards set by the Australian Meat Association (MLA), which categorize beef based on factors like marbling, meat color, and fat color from M1 to M9. This premium beef is definitely worth trying for a delightful culinary experience.

Flank steak, also known as abdominal rib or side belly steak, refers to a flat piece of meat located at the bottom of the back of the cow, resembling a fan, thin and elongated. The meat is lean yet flavorful, with dense marbling but not greasy. Each cow only has two pieces of this cut. While flank steak may have more connective tissue, when sliced against the grain for consumption, it is actually very tender and delicious. Moreover, there are diverse ways to prepare flank steak, such as pan-frying, grilling, barbecuing, or marinating and slow roasting, each highlighting the unique flavor of flank steak.

Pan-Frying:
Pan-frying is a common method of cooking steak, simple and easy to master. The steps include taking the flank steak out to come to room temperature, patting it dry with paper towels, heating an appropriate amount of oil in a skillet until it's hot enough, then frying the flank steak until one side turns golden brown, flipping it to cook the other side to the same color. Let the cooked flank steak rest for 5-10 minutes before serving. It is recommended to slice against the grain for a more delicious texture.

High-Temperature Roasting:
Roasting flank steak takes longer than pan-frying, but produces less smoke compared to pan-frying, preserving the tenderness and texture of the steak. The steps involve bringing the flank steak to room temperature, brushing it with oil, then placing it in a preheated oven, roasting it at the appropriate temperature until the surface turns golden brown. You can use a meat thermometer to measure the center temperature of the meat to achieve the desired doneness before seasoning and serving.

Braising:
Braising beef easily makes the meat tender, suitable for families with elderly and children. The steps include soaking the beef in pieces for 1-2 hours, stir-frying the beef in a pot for about 5 minutes, then transferring the stir-fried beef into hot water to start the braising process. Begin with high heat and simmer after boiling, seasoning the beef during the last 10 minutes of braising until it reaches the desired taste and tenderness level for serving.

Side Dishes:
The most classic pairing is with roasted potatoes and seasonal vegetables, allowing the saltiness and meaty flavor of flank steak to blend with the potatoes, enhancing the rich taste and texture. The vegetables provide a fresh taste and nutritional balance to the meal. Additionally, you can pair flank steak with buttery mushrooms, onion rings, or cooked potatoes, baked vegetables, etc., to add diversity and layers to the meal.


Storage Recommendations
store in a refrigerator at 0-4°C and consume within 2-4 days for the best quality.