You may have had flank steak in a London broil, in a taco, maybe atop a salad, or—a taco salad. Wherever you had it, it probably didn’t taste like this. Like all of our beef, the flank steak is dry-aged for a minimum of two weeks, creating a concentrated beef flavor that you have to taste to believe. Our flank is great sliced in a favorite dish, or on its own as a hearty steak. In short, it’s the steak that’s up for anything.
The flank steak has unique muscle fibers that when cooked and cut the right way, create an incredible mouth feel. The meat comes from the belly of the cattle and the workout they get from living a pasture-raised lifestyle intensifies the flavors of this cut of beef.
This cut is great for a marinade! Just make sure you clean it off before cooking over high heat, or the marinade will burn. Take special care to cut against the grain or all your hard work will taste tough.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process