Flank Steak

The Flank Steak is the Skirt’s leaner cousin (big, bold, and built for slicing). It’s got that coarse texture and deep beefy flavor that stands up to strong seasonings, sauces, and slow cooks alike.

Perfect for feeding a crowd, marinating, grilling (hello, chimichurri), or broiling. Just slice it thin across the grain and you’re golden.

Dry aged for at least two weeks, vacuum sealed, and flash frozen for max freshness when you need to bring the flavor.

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