Asado Sin Hueso – Flank – 冷冻去骨牛腩肉

Flank steak is a cut of beef steak taken from flank, which is in front of the back of a cow, behind the plate. French butchers call it bevet, which means “bib”. In Brazil, it is called Do Sule Fraldinha and Vazio in Rio Grande.

The flank is the fattest of the two. It is well suited for all-purpose beef cutting, grilling, roasting, broiling or sauteing. But since it is very greasy, it can be dry and hard if it is overcooked or cut too densely – it is important to cook more than medium and it is important to cut it very thin as opposed to grains.

Flank steak is a cut of beef steak taken from flank, which is in front of the back of a cow, behind the plate. French butchers call it bevet, which means “bib”. In Brazil, it is called Fraldinha (“small diaper”) and in Rio Grande do Sule Vaggio (“empty”). The cut is common in Colombia, where they call it sobrebariga (“above the abdomen”); sobrebarriga a la brasa is a Colombian recipe for braised flank steak. Argentina, Uruguay, and Spain are called flank steak vasio (“empty”).

The flank steak comes from the steer flank below the waist and sirloin. (Click here to learn more about these other cuts of beef.) It sits on the abdomen of the animal near the bottom.

About us

GUAICOS S.A.I.C.I.F. began its activities on April 4, 1989, when he made his first kill. The plant had been acquired in 1988 through a judicial auction. It dates from 1928 and in the course of the years was incorporated buildings and modifications, in this way

expand your work capacity. The improvement of their equipment and facilities has allowed GUAICOS S.A.I.C.I.F. to expand its supply capacity and thus its authorization to export to different countries.

We are an organization that through its knowledge and experiences we generate well-being for our internal and external customers in a sustainable way, fully satisfying the needs of society, which guarantees a leadership position in a demanding market.

To be the leading company in meat products differentiated by the highest quality standards that allow us to grow in our recognition, reaching leadership positions in the competition segments contributing with social responsibility to the economic development of the country, while generating value to our partners and shareholders.

Chinese Translate(Flank – 冷冻去骨牛腩肉)

Flank steak 是从牛背的前面，在盘子后面的牛肚处切下的牛排。法国屠夫称它为 bevet，意思是“围兜”。在巴西，它在里奥格兰德被称为 Do Sule Fraldinha 和 Vazio。

侧翼是两者中最胖的。它非常适合多用途牛肉切割、烧烤、烘烤、烘烤或炒菜。但由于它非常油腻，如果煮过头或切得太紧，它会变得又干又硬——烹饪比中火更重要，而且切薄而不是谷物。

Flank steak 是从牛背的前面，在盘子后面的牛肚处切下的牛排。法国屠夫称它为 bevet，意思是“围兜”。在巴西，它被称为 Fraldinha（“小尿布”），在 Rio Grande do Sule Vaggio（“空的”）。割伤在哥伦比亚很常见，他们称之为sobrebariga（“腹部上方”）； sobrebarriga a la brasa 是哥伦比亚红烧侧翼牛排的食谱。侧翼牛排 vasio（“空”）在阿根廷、乌拉圭和西班牙广为人知。