Flank Steak

There are two flank steaks on a cow. We are almost always sold out of them. If you are seeing this. Add to cart, check out immediately.

Long, lean, and deeply grained, the flank is one of the most visually striking cuts on the cow — and on grass fed, grass finished beef that has lived properly, the flavor matches the presentation. Rich, beefy, and forward, with a clean finish that commodity beef simply cannot replicate. Marinate it, grill it hot and fast, rest it generously, and slice it thin against the grain. Set it on a board in the middle of the table and watch what happens to the conversation.

Sold individually and priced by weight.

If we don't have enough left and you want something in the same format, our bavette, skirt, hanger, flat iron, and sierra steaks are all cut from the same spirit — bold flavor, high heat, slice against the grain. Worth keeping a few in your freezer.