GRASS Finished Flank Steak

What it's good for: 

Marinate it for a few hours in something acidic then grill it hot and fast, about 3 to 4 minutes per side for medium-rare. It's thin and lean so it goes quick. Don't walk away.

Works great for fajitas, tacos, stir-fries, or sliced over salad. Also holds its own plain off the grill with just salt and pepper if the beef is good enough, which ours is.

Slice it thin against the grain. This matters more with flank than almost any other cut. The muscle fibers are long and pronounced and slicing with them instead of across them is the difference between a good meal and a tough one.

Here's what you're getting:

This flank steak comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Flank comes from the abdominal muscles, a well-worked area with coarse grain and strong beef flavor. It's leaner than skirt steak with less marbling, so it benefits from a marinade and high heat. Grass finishing adds mineral depth and bold flavor that makes it one of the better cuts for dishes where the beef needs to hold its own against strong seasonings and sauces.

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 sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.