Thick flank steak or top rump is sourced from the rear of the animal and is similar to cuts from the surrounding area such as topside and silverside. It is a lean boneless cut of meat and usually comes with a thin layer of fat attached to the side which helps with the cooking process.
HOW TO COOK
This cut of beef usually comes prepared as a whole piece of beef and is best cut into steaks. To ensure the steaks are served tender, it is ideal to quickly fry in a hot pan and serve medium rare. Serve with your favourite roasted or steamed vegetables.