Product Catalog & Wholesale Cuts
Shop premium certified clean bone-in rib flank (nạm sườn có xương) at VN Pure. Rich blend of juicy flank meat, tender tendons, and flavorful rib bones. Ideal for Pho, stews, and braises.
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Among beef cuts, the rib flank is the deeply flavorful meat located on the belly side, hugging the lower rib cage. With Bone-In Rib Flank (Nạm sườn có xương), VN Pure retains the natural rib bones to offer a richer, more robust culinary experience:
Intensely Savory Flank Meat: The flank fibers are dense yet exceptionally juicy, packing a deep, hearty beef flavor from grain-fed cattle that never turns dry or chalky during long simmers.
Gelatinous Tendons & Marbled Fat: The thin ribbons of intermuscular tendon transform into translucent, melt-in-your-mouth jelly when slow-cooked, providing a wonderful springy crunch paired with sweet, aromatic marbled fat.
Deep Umami from Bone Marrow: As it slow-cooks, the rich marrow within the rib bones dissolves beautifully into the stock, delivering a luxurious, full-bodied sweetness that artificial seasonings can never match.
To guarantee a premium, hassle-free restaurant-grade cooking experience at home, VN Pure strictly manages the prep work of our selected bone-in flank:
Precision Machine-Cut Rib Strips: Australian beef rib bones are exceptionally dense. At VN Pure, we use international-grade commercial band saws to slice the flank into uniform strips or clean cubes. This ensures zero meat fraying and completely eliminates dangerous bone shards.
Meticulous Tallow and Membrane Trimming: We proactively trim away tough exterior silver skins and excess heavy fat caps from the belly, preserving the ideal meat-to-bone-to-fat ratio so your dish stays richly aromatic without being greasy.
Advanced Flash-Freezing (IQF): Vacuum-sealed and deep-frozen instantly after portioning, the cut locks in its natural moisture, deep rosy color, and every drop of premium bone-marrow goodness.
Thanks to its robust composition of meat, tendons, and bones, this cut is the ultimate superstar for slow-cooking and comforting soups:
The Ultimate Traditional Beef Pho Broth: Simmer the bone-in rib flank strips with roasted ginger, onions, and traditional spices. The broth develops a shimmering, golden sheen packed with marrow sweetness. Serve the slow-cooked, gelatinous flank sliced over hot rice noodles for a legendary bowl of Pho.
Rich Vietnamese Beef Stew (Bò Kho) or Bo Boeuf Bourguignon: Cube the flank with the bone attached and marinate with gourmet five-spice or rich red wine. When slow-braised, the flank meat absorbs the savory gravy completely, turning incredibly tender while the tendons soften into sticky perfection. Pair it with a warm, crusty baguette.
Cozy Green Peppercorn & Radish Stew: The sharp, warming punch of green peppercorns or the refreshing sweetness of white radishes balances the rich, buttery marrow of the rib bones beautifully. This comforting stew is perfect for warming up the family on rainy evenings.
Elevate Your Home Cooking to Master Chef Standards with VN Pure! The secret to an incredibly rich broth and succulent, sticky slow-cooked beef lies within our Premium Bone-In Rib Flank. Skip the stressful chopping—your clean, perfectly pre-cut tray is ready to shine on your stovetop today.
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