Pork flank steak usually comes from the front of the shoulder, where the muscle is fairly coarse. It’s a very flavourful cut.
Did you know?
- This cut is called bavette in French.
- More uniform marbling (intramuscular fat) than in the rest of the shoulder makes this cut very tender.
- Flank steak is usually sold plain or marinated at specialized butcher shops. It’s harder to find in grocery stores.