Sutcha

Sutcha Prime beef flank

Sutcha grass fed beef flank Ireland

 The excellent quality is ensured by the tender meat of animals under 30 months of age.  The flank steak comes from the lower belly of the beef. The meat has a lot of fibers running through it and is quite lean. It is a thicker, wider cut of meat. Flank steak has an intense beefy flavor. Serve thinly sliced, for maximum tenderness. Flank steak takes very well to marinades, and some marinades can help tenderize the meat even further. High heat and fast cooking is the best way to cook flank steak. It can be grilled, broiled or pan-fried.

Cattle have been important in Ireland for millennia, and in the past a man's wealth was measured by the number of cattle he owned. The Irish word for road – bóthar – literally means cow-path, wide enough for two cattle to pass each other. A “boreen” or by-road was only wide enough for one animal. The abundant rainfall is the most obvious evidence of this, making Ireland's lush green pastures the mainstay of Irish agriculture. While climate and geology are important, history and culture also have their place. Cattle have been part of the Irish landscape for over five thousand years and their presence has helped to shape the political, social and cultural fabric of the country. Traditionally the cow was the currency and cattle were the measure of status. Farming was based on good quality grazing land and breeds such as the shorthorn, hereford and angus were introduced from across the water. Irish breeders quickly excelled with these new breeds and exported them back to their home countries in large numbers. With this new found productivity Ireland became a major exporter of beef. This is a role that has continued to the present day. Today Ireland is a centre of excellence for many breeds and is an important source of genetic improvement for farmers worldwide. Ireland now exports about 90% of its beef production. 

Ireland has a population of about 4.5 million people, yet it is estimated that it produces enough beef each year to feed 28 million people.  Cattle benefit from Europe’s longest grass growing season, grazing on fresh grass and clover continuously. By the time they are slaughtered, almost 90% of their diet will have been grass – by far the highest proportion in Europe. Scientific studies show that grass is a more natural diet for beef cattle than grain. Grass-fed beef has a more even distribution of fat – it is better “marbled” – which makes it more enjoyable to eat. Grass-fed beef is also higher in vitamin A and beta-carotene, giving Irish beef its rich burgundy color. In addition, higher levels of omega-3 fatty acids and CLA’s are increasingly being linked by scientific studies to beneficial effects on human health, such as reducing cholesterol and lowering the risk of cancer. Nowhere is the saying “you are what you eat” more true – the consumer who eats grass-fed beef is getting a significant health benefit.

Usage

The steak is excellent for grilling or pan-frying. Pat the steaks dry with paper towels, start with high heat to get a nice golden brown crust on the steak. Once cooked to your liking, let it rest for a few minutes to allow the juices to redistribute before slicing. Do not overcook this steak, it will quickly become tough.

It can also be used in fajitas or tacos, for a tasty and filling meal. Thinly sliced flank steak can be added to stir-fries or salads for a protein and texture boost. 

Enjoy beef steaks, handpicked by our experts from Ireland. Our professional butchers hand-cut and expertly package them, so you can enjoy the luxury of fresh, chilled meat delivered to your door. Simply superb! Say YES to our SUTCHA Irish grass-fed premium flank steak”

About the brand

Do you love meat? Sutcha offers the widest selection of the best beef from around the world, available all year round. And that's not all – Sutcha offers its meat specialties at great prices so that you can finally enjoy delicious beef anytime you want. Our professional butchers hand-cut and expertly package it for you, so you can enjoy the luxury of fresh, chilled meat delivered to your door .

Kepak is a family-owned, forward-thinking food company. Founder Noel Keating opened Keatings Butchers in 1966. Since then, Kepak has grown significantly, maintaining the trust of our loyal suppliers and customers in delivering quality meats, nutritious innovation and great tasting products. From a family butcher shop on Dublin’s Francis Street, Kepak has grown into an international, multi-faceted food innovator. 

Storage

Store in a refrigerator at 0-4 °C.

Distributor

Velká Pecka s.r.o.
Sokolovská 100/94
186 00 Praha 8 – Karlín
Czech Republic

Product information

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