Convincing facts

• Race: Simmental Alpine beef – known for its balanced ratio of tenderness and aroma
• Origin: Alpine region, natural pasture farming with grass and herb feeding
• Cut: Flank – an aromatic cut with an intense texture
• Weight Approx. 0,6–1,1 kg per piece – ideal for sharing.
• Maturation: 14–21 days, dry or wet, for optimal tenderness
• Preparation: Grill, pan or sous-vide, core temperature 54–57 °C
• Cut: always across the grain – that determines the softness and texture.

Origin with attitude

Simmental Alpine cattle are one of the oldest and most robust cattle breeds in Europe. Originating in the Bernese Oberland, they represent authentic, sustainably produced meat quality. The animals spend the grazing season in alpine regions, where they roam freely and graze on nutrient-rich grasses. This lifestyle results in fine marbling within the muscle, which melts delicately when cooked, making Simmental Alpine flank steak particularly flavorful. The meat has a naturally rich color, a fresh aroma, and an unadulterated taste – just as good beef should.

The grass-based diet results in meat with a higher content of omega-3 fatty acids and a more balanced fatty acid profile. This creates an authentic, nutty-mineral flavor with subtle grassy undertones. Raising the animals on small, family-run farms and gentle aging further contribute to the quality. Here, craftsmanship matters, not quantity.

Preparation: How to perfectly prepare Simmental Alpine beef flank steak

Simmental Alpine beef flank steak is an uncomplicated yet demanding cut. Take the steak out of the refrigerator in good time so it reaches room temperature. Pat it dry and season it lightly – good meat doesn't need a marinade, just salt, pepper, and heat. The temperature should be high on the grill or in a cast-iron skillet: sear it vigorously for about two minutes per side to create a golden-brown crust. Then, let the steak cook to the perfect internal temperature using indirect heat or in the oven at 120°C (250°F). At 55°C (131°F), it's perfect: tender, juicy, with a pink center.

Let the steak rest for ten minutes after cooking. This time is crucial for redistributing the juices. Then slice it thinly across the grain. The flavor is robust but not heavy – with roasted notes, a subtle sweetness, and the unmistakable depth that only grass-fed beef offers. Grilled zucchini, baked potatoes, or a fresh tomato and arugula salad make excellent side dishes. For a classic approach, enjoy it simply with a sprinkle of fleur de sel. Pair it with a glass of Pinot Noir or a light lager – a good steak needs nothing more.

Why this meat is special

Simmental Alpine beef flank steak represents a type of meat that is rare to find today: honest, traceable, and handcrafted. Not mass-produced, but a product with a clear origin, meticulous care, and a long maturation period. The combination of natural rearing, alpine feeding, and precise butchery ensures a distinctive result – robust in flavor, tender in texture, and harmoniously balanced in fat. Each cut is carefully trimmed, vacuum-packed, and shipped fresh by Fleischer & Koch, ensuring it arrives at your grill or pan in top condition.

Your questions about Simmental Alpine beef flank steak – our answers

What is the ideal core temperature for Simmental Alpine beef flank steak and why?

The correct core temperature determines texture, juiciness, and flavor. Simmental Alpine beef flank steak comes from the flank of the animal, a cut with longer muscle fibers and a small amount of connective tissue. If the temperature is too low, the connective tissue remains firm; if it's too high, the meat becomes dry. The optimal range is a core temperature of 54–57 °C – this corresponds to a medium-rare doneness. Within this range, the intramuscular fat begins to melt, the connective tissue softens, and the meat juices distribute evenly. Those who prefer a firmer steak can go up to 60 °C, but shouldn't exceed this. It's important that the meat rests for at least eight minutes after cooking so that the muscle fibers relax and no juices are lost when slicing. A thermometer isn't a luxury here, but a necessity: it guarantees consistently tender results. Professionals know – it's not the timing, but the temperature that determines the quality of a steak.

How do I correctly cut a flank steak from Simmental Alpine beef and why is this so important?

With Simmental Alpine beef flank steak, the cut is crucial for tenderness. The meat has a clearly visible fiber structure that runs lengthwise through the muscle. If the steak is cut incorrectly – that is, with the grain – the muscle contracts when chewed and becomes tough. The correct cut is therefore always across the grain into thin slices. This shortens each muscle fiber, resulting in significantly more tender meat. The angle also plays a role: cut at a slight angle (approx. 45°) to increase the surface area and release more roasted flavor. This cut is not a minor detail, but rather a craft. In professional kitchens, flank steak is considered a prime example of how cutting technique influences flavor. This is especially true for Simmental Alpine beef flank steak, as its pasture-raised grazing gives it a firm yet juicy texture – perfect for optimally bringing out tenderness and flavor with the right cut.

How can I recognize a really good flank steak from Simmental Alpine beef when buying it?

Good meat begins with an honest origin and ends with artisanal preparation. Several characteristics are important for Simmental Alpine beef flank steak: color, aroma, marbling, texture, and aging. The color should be a rich red, but not dark brown – this indicates natural aging and fresh processing. The aroma is mild, fresh, and slightly nutty – never metallic or acidic. Fine, even marbling is typical of Simmental Alpine cattle, which are raised on pastures with herbs and grasses. These fine veins of fat carry flavor and ensure juiciness when cooked. The degree of aging is also crucial: 14 to 21 days of aging – whether dry or wet – brings out the full aroma without overpowering the meat. When touched, the meat should feel elastic and cool, without leaving a sticky residue. In short: You recognize a good flank steak by its craftsmanship, not its glossy finish. If the origin, maturation and cut are right, the result in the pan or on the grill is always convincing – especially with the flank steak from Simmental Alpine beef.

Try it now and taste the difference!

The flank steak from Simmental Alpine cattle is not an everyday product – it's a statement of quality and flavor. Order your steak from Fleischer & Koch and experience what real pasture-raised beef means: robust in aroma, natural in texture, and perfect for grilling, pan-frying, or sous-vide cooking. Juiciness, depth, and tenderness – all in one cut of meat.