Beef Flank BBQ Slices 牛五花烧肉片

Beef Flank, also known as Short Plate, is located in the lower abdominal area of the cow, right beneath the rib section and extending towards the flank. This cut consists of thin, elongated muscle fibers interwoven with layers of rich, creamy fat, giving it a distinctive marbling pattern. The muscle fibers in this area are naturally tender yet slightly chewy, while the fat melts beautifully during cooking, creating a juicy and flavorful bite.

We carefully select premium Angus beef from local farms in England, known for its ideal fat-to-lean ratio and deep, beefy flavor. Compared to other breeds, English Angus beef has a well-balanced marbling, ensuring that every slice delivers the perfect texture - succulent and tender yet not overly greasy.

Beef Flank BBQ slices are widely used in Japanese, Korean, and Chinese (Hong Kong, Taiwan) cuisines, each bringing a unique twist to the dish:

• Japan (カルビ Karubi): Popular in Yakiniku, where it is grilled over charcoal and lightly seasoned with salt or dipped in a soy-based tare sauce. The high fat content makes it incredibly flavorful and juicy when cooked at high heat.
• Korea (차돌박이 Chadolbagi): A staple in Korean BBQ, where it is grilled quickly on a hot plate and often paired with sesame oil, salt, or ssamjang (soybean-chili paste). It is commonly wrapped in lettuce with garlic and kimchi for an extra burst of flavor.
• Chinese culture (牛五花 Niu Wu Hua / 肥牛 Fei Niu): When grilled, the thin layers of fat render beautifully, creating a crispy yet juicy bite. The meat is often sliced thinner than in Korean BBQ, allowing it to cook quickly over high heat, resulting in a charred, slightly smoky flavor while remaining tender inside.