Flank Steak

What it's good for:

Grill it hot and fast over high heat, about 4–5 minutes per side for medium-rare. Let it rest at least 5 minutes. Slice it thin against the grain, this is non-negotiable. Cut with the grain and it's chewy. Cut against it and it's tender.

Use it for fajitas, steak tacos, salads, or stir-fries. Marinating for 2–4 hours helps, acid-based marinades (citrus, vinegar) work especially well.

Here's what you're getting:

Flank steak comes from the abdominal muscles, a lean, flavorful cut with a distinctive grain. From cattle raised on pasture, eating real forage from day one.

Pasture-raised flank has bold, beefy flavor that holds up well to marinades and high heat.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed flank steak in the fridge for 1-2 days, or refreeze immediately if not using.