Thickflank Carabeef : Lean, Flavorful, Naturally Tender.
Discover the flavorful, nutrient-rich thickflank—an underrated carabeef cut that’s perfect for slow cooking, grilling, and hearty meals.
Thickflank is a primal carabeef cut located in the rear quarter of the animal, right next to the topside and silverside. This lean, muscle-rich portion includes a thin layer of fat at the bottom, which enhances both flavor and tenderness during cooking.
Known for its dense texture and savory character, thickflank performs beautifully in slow-cooked dishes, stir-fries, and recipes that benefit from deep, meaty flavor.
About Thickflank
What sets carabeef thickflank apart is its unique balance between leanness and depth of flavor. While it’s predominantly a lean cut, it retains a thin layer of fat at the base, which slowly renders during cooking to infuse the meat with moisture and richness. This makes thickflank especially suited to slow cooking techniques that allow its muscle fibers to relax and absorb flavor.
Nutrient-Rich Carabeef
Sourced from high-quality carabao (water buffalo), offering slightly sweeter, leaner meat compared to traditional beef.
Lean & High in Protein
Thickflank is naturally lean, making it ideal for health-conscious eaters or high-protein diets.
Flavor-Enhancing Fat Layer
A thin layer of fat attached at the base melts during cooking, enriching the meat with moisture and flavor.
Great for Marinating
The structure of the cut allows marinades to penetrate effectively, enhancing taste and tenderness.
Versatile Cooking Options
Ideal for grilling, braising, stews, and slicing thin for stir-fries or wraps.
Why Choose Thickflank?
Thickflank is a highly underrated yet incredibly versatile cut of carabeef (water buffalo meat), found in the rear quarter of the animal. Anatomically, it sits just below the topside and silverside, forming part of the animal's upper leg and hind area. It’s a hardworking muscle, which gives it a robust, meaty flavor—while still offering enough tenderness for a wide range of cooking methods.
Naturally Flavorful: The combination of lean muscle and a delicate fat layer makes for a deeply savory bite every time.
Budget-Friendly Premium: Offers excellent value with high-quality results.
Protein-Packed Powerhouse: Great for active lifestyles, meal prep, or fitness-friendly diets.
Easy to Work With: Whether slow-cooked, grilled, or pan-seared, thickflank is straightforward and satisfying.
Ethically Sourced Carabeef: Sustainably raised water buffalo provide meat that's rich in taste, environmentally responsible, and culturally significant.
Best Ways to Cook Thickflank:
Slow Cook
Simmer in broth or stew to break down fibers and bring out natural richness.
Grill or Sear
Slice thinly across the grain and sear quickly for stir-fries or wraps.
Braise
Low and slow in flavorful liquids makes it fork-tender and juicy.
Marinate
Use acidic or spice-heavy marinades to tenderize and add complexity.
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Is thickflank tough?
It can be slightly firm if overcooked, but when prepared correctly—especially with slow cooking or marination—it becomes tender and flavorful.
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What’s the difference between thickflank and silverside?
Thick flank is slightly more muscular and compact, with a small fat layer. Silverside is broader, leaner throughout, and typically used for roasts and corned beef.
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Can I grill thickflank?
Yes! Just slice it thinly, marinate, and grill or sear it quickly over high heat to preserve tenderness.
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Is carabeef the same as beef?
Carabeef comes from water buffalo, not cattle. It's leaner, slightly sweeter, and often considered a healthier alternative to conventional beef.
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How should I store thickflank?
Refrigerate if using within 3–4 days or freeze in airtight packaging for up to 6 months. Thaw in the fridge for best texture before cooking.