Thick Flank is also called as Top Rump and is sourced from the rear of the animal. They are similar to cuts from the surrounding area such as topside and silverside and are usually sold as a boneless-joint.

It is a lean boneless cut of meat that has the thin layer of fat removed from the side.

*This is a random mass product, the average mass is displayed above.

This cut of beef comes prepared as a whole piece of beef and is the best cut into steaks.

They have an excellent texture but need to be cooked carefully.

To ensure the steaks are served tender, it is ideal to quickly fry in a hot pan or BBQ, and serve medium-rare. Serve with your favourite roasted or steamed vegetables.

Images are for representational purposes only. The actual product may vary in appearance and content from what is displayed here.

21GourmetStreet.com assumes no liability and cannot guarantee the accuracy of the product information (availability, price, packing, and other details) provided here at all times.

Feel free to check-in with us prior to placing your order(s). Alternatively, we will inform you of any variations once we receive your order(s).