Beef - Flank Steak

About Flank Steak:

Flank steak comes from the lower abdomen or "flank" of the cow.

It is actually technically not a steak at all but a cut of the whole muscle.

That makes this piece of meat very large. But with flank steak you get a lot of bang for your buck!

Flank steak is a very economical cut, it is a lot of meat at an affordable price.

This cut is very lean, it has almost no fat at all and so it is essential it is properly prepared to enjoy its delicious flavor and texture.

Flank steak is ideal for fajitas, stir fry, and other meals that call for strips of steak.

How to cook:

This steak requires it to be tenderized either by hand with a meat mallet or a nice long soak in an acidic marinade.

Sear fast and hot and then finish to a medium/medium rare.

*Tip: Be sure to slice flank steak into strips against the grain at a 45 degree angle.

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.