Bull Beef

Bull Beef Flank Steak

The Bull Beef® Flank Steak comes from the rear, lower abdominal part (flank) of the beef. The belly muscle is flat and very finely marbled. The cut is very popular with gourmets and BBQ fans because its flavour is extremely intense despite the low fat content.

Preparation:

Bull Beef® Flank Steak can be prepared wonderfully on the grill or cooked sous vide. When slicing, make sure to cut across the grain, preferably in thin slices.

About the producer:

Haller's Bull Beef®, as it should be, comes directly from the own farm, the largest circular economy in Austria.For pioneer and veterinarian Christoph Haller, respect in dealing with animals and climate protection through circular economy

Our bulls are fed with lots of grass and hay from the Ramsar protected area, they are bedded on straw in the pen, of course all our bulls are allowed to wear horns.

Only when our meat is optimally ripened in the bullinarium's own ripening chambers does bull beef emerge as it should be- without growth promoters and hormones, with natural marbling, without excessive fat storage and unique in flavour.

"all our bulls carry horns."

Climate positive through circular economy

The manure is converted into biogas and from this, green electricity for more than 3,000 households is produced in the power station on the farm.

This not only neutralises the farm itself, but also the greenhouse gases produced by animals. https://www.hallers.com/

Packaging type:

Vacuum packed

Kitchen hygiene:

Kitchen hygiene is important: Maintain cold chain, store separately from other products, work cleanly, heat through before consumption!

Storage conditions:

Store refrigerated at 2-4°C

Producer:

Haller GmbH

Gemeindestraße 30,

7411 Markt Allhau