A close cousin to the Skirt Steak, the Flank Steak is similar in size, but far leaner. It's an excellent choice for meals that require sliced steak, since the cutting enhances the tenderness of this piece. It's outstanding slow cooked as well. It has a strong, beefy flavor with coarse muscle fibers resulting in a dense bite. The flavor helps it stand up to strongly flavored dishes without being overpowered. Keep in mind that this is a larger cut, so break it out when it's time to impress a crowd or please the whole family.
 
These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated Low to Mid Choice marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene. 
 
When you're looking for a flavorful cut that does well with a marinade, broiling, or grilling (our favorite is grilled with chimichurri), then slice it across the grain for a highly flavored meal without much fat. 
 
Our Flank Steaks are dry aged for a minimum of two weeks, individually packaged, vacuum sealed, and flash frozen for optimal freshness.