Description
The top rump or thick flank is a lean cut that is plump, boneless cut with a medium tender, lean, fine grain. To achieve maximum flavour and texture, the thick flank is best seared then roasted. An ideal and very cost-effective braising steak.
Nutritional Values: (Typical per 100g)
Energy: 677 kJ / 162 kcal, Fat: 6g, of which Saturates: 3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 24g, Salt: 0.13g
Country of Origin
Produced in Britain
