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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.
Pasture Raised, Grain Finished
Flash Frozen and Vacuumed Sealed
