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American Wagyu Flank Steak

Regular price $44.00
Unit price
per 

Flank steak is known to be the the most versatile steak. It is amazing by itself, but our favorite way to cook flank is in the skillet for fajitas and quesadillas. Packaged individually. 

Where it’s from: Flank meat comes from the animal's abdomen, below the loin and sirloin. This area contains a lot of muscle and is used when the steer walks, which does make it a leaner cut.  The abdomen area gets a lot of blood flow, giving an amazing beef flavor that’s incomparable to other cuts.

What it’s used for: Fajitas, stews, stir fry.

How to cook: Hot and fast. Slice against the grain and season or marinade to your liking. Melt butter in a pan and let it get super-hot and sear for no more than a couple minutes on each side for medium rare.  You can cook this on the grill or braise as well.

American Wagyu
14 Day Dry Aged
Pasture Raised, Grain Finished
Flash Frozen and Vacuumed Sealed
Homegrown in Barwick, Ga



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We ship Monday & Tuesday — Every week, your order goes out via UPS Ground in a fully insulated shipping container. Your beef is shipped frozen and guaranteed to arrive that way. Orders placed before noon on Sunday ship that same week. Orders after Sunday roll into the next.

Shipping that's fair — Orders over $249 ship free. Orders over $149 ship for a $15 flat rate. And if you're within 20 miles of Barwick, GA, we'll deliver right to your door, free of charge.

We stand behind every box — If something isn't right with your order, send us an email at hello@martinfarmsbeefco.com and we'll take care of it. Simple as that.

— Alex Martin, Martin Farms Beef Co.

We’re the Martin family. Sam, myself, and our two boys. We farm in Barwick, Georgia. Sam built this farm from the ground up, and everything we do still comes back to one simple standard: do it right, or don’t do it at all.

For us, that means raising American Wagyu-influenced cattle on pasture their entire lives, with no added hormones and no unnecessary antibiotics. It means being intentional about genetics, because we learned early on that consistently great beef starts with the right bloodlines. It means dry aging every animal for a minimum of 14 days and working with a local USDA-inspected facility we know and trust.

We’re not a large operation. We’re a family that takes real pride in putting honest, exceptional food on your table - the same food we serve at ours.

That’s our commitment to every order and every family we serve.

Alex
Martin Farms Beef Co.