Flank steak is from the abdominal area of our beef, and so it contains a lot of hard working muscles. Renown for its great beefy flavor, it has obvious meat fibers running lengthwise thru it. It is also fairly lean.
Flank steaks take marinades well. It can be stuffed, grilled or seared. The key to success is to carve this steak thinly across the grain when slicing it for your meal. This means to cut perpendicular to the muscle fibers, shortening them, which makes it easier to chew as much of the work is already done for you. Want to learn more, click here.
Each beef animal only yields two of these steaks so supply is limited.
Our philosophy is simple: treat our land, our animals and our customers with respect and care. Our beef are completely grass-fed and are never given antibiotics or hormone implants.